Keto Chicken Salad

Keto Chicken Salad is one of my go-to quick lunches and meal preps! I always have a good quality mayo on hand and some canned chicken so it’s easy to whip up in a pinch. However, doing the same recipe can get a little boring so I like to change it up from time to time, and that is where this fajita style keto chicken salad comes into play! It really doesn’t get better.

Keto Chicken Salad | Fajita Style!

A spicier version of creamy chicken salad made with a blend of Mexican seasonings.


¾ 1 tbsp lard/tallow/ghee (any fat source)
¾ 1/2 medium red bell pepper, diced
¾ 1/2 medium green bell pepper, diced
¾ 1/2 small red onion, diced
¾ 2.5 cups cooked chicken, chopped
¾ 2 cloves garlic, minced
¾ 1 tsp chili powder
¾ 1/2 tsp ground cumin
¾ 1/4 tsp pink himalayan salt
¾ 1/4 tsp black pepper
¾ 1/4 tsp cayenne pepper
¾ 1/4 tsp paprika
¾ 1/2 cup avocado oil mayo
¾ 1/2 lime juice
¾ 1/2 tsp dried cilantro
US Customary – Metric


1 Heat a large skillet to medium heat and add a tbsp of fat.

2 Add in the diced veggies and saute 8-10 minutes, until tender.

3 Add in the cooked chicken and minced garlic, the chili, cumin, salt, pepper, cayenne and paprika and stir using a wooden spoon until everything is coated in the seasonings. Cook for an additional 2-3 minutes until all the flavors have melded together.

4 Remove from heat, transfer to a bowl and place in the fridge to cool for 30 minutes or until completely cool.

5 Add the cooled chicken and veggies to a larger bowl and add in the mayo, lime juice and fresh or dried cilantro. Stir to combine using a spoon.

6 Place the complete chicken salad in the fridge to chill for 1 to 2 hours. Serve immediately and enjoy.

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