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Keto Salads

Gourmet Chicken Salad II

I love how this keto chicken salad balances rich flavors with fresh, vibrant notes. The lemon-rosemary poached chicken pairs beautifully with crunchy walnuts and creamy blue cheese, all coated in a tangy mustard mayo. It’s a salad that impresses without requiring hours in the kitchen. Once chilled, the flavors meld into something truly special.

15 min Prep time 25 min Cook time 40 min Total time 4 Servings 650 Calories
Gourmet Chicken Salad II

Ingredients

  • skinless, boneless chicken breast halves
  • lemon, zested and juiced
  • tablespoon chopped fresh rosemary leaves
  • /2 cups chicken broth
  • cup chopped walnuts
  • /2 cup chopped celery
  • /2 cup crumbled blue cheese
  • cup mayonnaise
  • tablespoons brown mustard
  • salt and pepper to taste
  • garlic powder to taste

Instructions

  1. Step 1

    Start by placing the chicken breasts in a skillet. Sprinkle with half the rosemary and a squeeze of lemon juice, then pour in the chicken broth. Bring to a gentle boil, reduce the heat, and simmer for about 25 minutes until the chicken is cooked through. Once the chicken is tender, drain the liquid and let it cool before dicing into bite-sized pieces. In a large bowl, toss the chicken with the lemon zest, remaining rosemary, walnuts, celery, and blue cheese. For the dressing, whisk together mayonnaise, brown mustard, salt, pepper, and garlic powder until smooth. I like to fold the dressing into the chicken mixture gently until everything is well coated. Then, cover and refrigerate for at least an hour—this step is key because it lets the flavors meld into something extraordinary. When you're ready to serve, give it a final stir and adjust the seasoning if needed.

Chef's Tip

I always toast the walnuts lightly in a dry pan until fragrant; this deepens their flavor and adds an extra layer of crunch. Using fresh rosemary is non-negotiable for that vibrant, piney kick.

Storage Tips

This salad keeps well in the fridge for up to 3 days stored in an airtight container. It tastes even better the next day as the herbs infuse. Stir well before serving, and serve chilled—it’s not suitable for freezing due to the mayonnaise base.

Variation Tips

For a crunchier bite, try using pecans instead of walnuts or add diced avocado just before serving. If blue cheese isn't your favorite, swap in crumbled feta or goat cheese. You can also fold in some sugar-free dried cranberries for a sweet-tangy twist.

Frequently Asked Questions