Keto Feta Chicken & Broccoli Salad

Here’s a Keto Feta Chicken & Broccoli Salad—low-carb, creamy, and packed with protein and flavor 🥗🐔🧀

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Keto Feta Chicken & Broccoli Salad

Ingredients (serves 4)

• 2 cups cooked chicken, shredded or diced (rotisserie works great)

• 4 cups fresh broccoli florets (lightly steamed or raw for crunch)

• ½ cup crumbled feta cheese

• ¼ cup red onion, finely diced

• ¼ cup sliced almonds or pecans (optional, for crunch)

• ½ cup mayonnaise

• 2 tbsp sour cream or Greek yogurt

• 1 tbsp lemon juice

• 1 tsp Dijon mustard

• 1 clove garlic, minced

• Salt & pepper, to taste

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Instructions

1. Prep the broccoli

   • Steam broccoli for 2–3 minutes until bright green and slightly tender, then cool.

   • Alternatively, use raw broccoli for a crunchier salad.

2. Make the dressing

   • In a bowl, whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, garlic, salt, and pepper.

3. Combine salad

   • In a large bowl, mix chicken, broccoli, red onion, and nuts (if using).

   • Pour dressing over the salad and toss to coat evenly.

4. Add feta

   • Fold in crumbled feta cheese gently.

5. Chill & serve

   • Refrigerate 30–60 minutes for best flavor.

   • Serve cold or at room temperature.

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Tips & Variations

• Extra keto-friendly: Add avocado chunks.

• Make it creamy: Use full-fat mayonnaise and sour cream.

• Add herbs: Chopped dill, parsley, or chives elevate the flavor.

• Make ahead: Salad keeps 2–3 days in the fridge; add nuts just before serving to maintain crunch.

This salad is perfect for lunch, meal prep, or a light dinner, keeping it low-carb and filling.

If you want, I can also give a one-bowl keto version with bacon and a tangy vinaigrette for a little twist.