Turn the familiar hot chicken salad into a satisfying low-carb meal. This keto-friendly version is comforting in cool weather and makes a hearty lunch or dinner.
Hot Chicken Salad
This cheesy, creamy baked chicken salad is served hot from the oven and is perfect for chilly, windy days. It also works well kept warm in a slow cooker for large family gatherings. Its bubbly, golden top and tender chicken make it a comforting alternative to the traditional cold chicken salad.
As a baked casserole, it pairs beautifully with other baked or fried sides. Serve it for lunch or dinner—the rich, creamy texture and melted cheese make it a meal you’ll want to repeat regularly.
Baked Chicken Salad That’s Low Carb
This recipe uses boneless, skinless chicken breasts cut into cubes and cooked before assembling. For convenience and cost savings, you can substitute canned cooked chicken or shredded rotisserie chicken.
White onion is recommended for its mild flavor that blends well with the chicken and creamy sauce; yellow onion can be used as an alternative. If you choose red onion, reduce the amount to a quarter of an onion because its flavor is more assertive.
Low Carb Hot Chicken Salad
This version is fairly mild, which makes it popular with kids. If you prefer heat, stir in red pepper flakes or diced jalapeño or serrano peppers to add a kick. Fresh garnishes like chopped parsley and green onions add color and brightness.
Finish the dish with chopped green onions or parsley to enhance the presentation and add a fresh contrast to the rich casserole.
Sides For Baked Chicken
Because the casserole is mild and creamy, many side dishes complement it. Serve with low-carb breadsticks, cheesy garlic spinach zucchini boats, crispy keto cauliflower, or a simple garlic cauliflower rice to echo some of the same flavors.
If you’re short on time, raw vegetable sticks make an easy, no-prep side that pairs nicely with the creamy sauce.
Creamy Low Carb Chicken
One of the best things about this recipe is the short bake time—just 25 minutes—so you can have it on the table in about 35 minutes total. Using pre-cooked chicken eliminates prep time other than chopping and preheating the oven.
This casserole also adapts to the slow cooker: add raw cubed chicken and the other ingredients to the slow cooker and cook on low for 6–8 hours for a hands-off option.
Leftovers can be stored in an airtight container for up to 3 days, though the cheese will firm up and the casserole won’t be as fresh as when served straight from the oven. For best texture and flavor, enjoy it fresh.
Easy Low Carb Hot Chicken Salad Recipe
Below is a concise list of the ingredients and simple steps to make this low-carb hot chicken salad. Exact measurements and printable instructions are included in the recipe card that follows.
INGREDIENTS:
Chicken breasts (cooked and cubed)
1 cup mayonnaise
2 tbsp sour cream
1/2 white onion, chopped
3 celery stalks, chopped (including leaves)
1/2 tsp salt and pepper (combined)
2 cups shredded cheddar cheese
Garnish: green onions, chopped
INSTRUCTIONS:
1. Preheat oven to 350°F (175°C).
2. Whisk together mayonnaise and sour cream in a small bowl.
3. In a large bowl, combine the cooked chicken, chopped onion, and celery.
4. Add the mayo mixture, salt, and pepper; stir until well combined.
5. Stir in 1 cup of shredded cheddar cheese.
6. Transfer the mixture to a baking dish and top with the remaining 1 cup of cheese.
7. Bake for 25 minutes, until bubbly and golden. Remove and top with chopped green onions. Serve warm. Enjoy!
Low Carb Hot Chicken Salad
Equipment
- Small bowl
- Large bowl
- Baking dish
Ingredients
- 2 chicken breasts, cooked and cubed
- 1 cup mayonnaise
- 2 tbsp sour cream
- 1/2 white onion, chopped
- 3 celery stalks, chopped (including leaves)
- 1/2 tsp salt and pepper
- 2 cups shredded cheddar cheese
Garnish
- Green onions, chopped
Instructions
- Preheat the oven to 350°F (175°C).
- Whisk together the mayonnaise and sour cream in a small bowl.
- Combine the cooked chicken, onion, and celery in a large bowl.
- Add the mayo mixture, salt, and pepper; stir well.
- Mix in 1 cup of shredded cheddar cheese.
- Pour into a baking dish and top with the remaining cup of cheese.
- Bake for 25 minutes, remove, and garnish with chopped green onions.
Notes
Net carbs are approximately 4g per serving. Nutritional information is an estimate and should be used as a guideline only.
Keto Chicken Salad Recipes
If you liked this low-carb hot chicken salad, try these other chicken salad ideas next:
- Thai Chicken Salad
- Low-Carb Pesto Chicken Salad
- Keto Jalapeño Popper Chicken Salad
- Keto Cranberry Chicken Salad