Sometimes eating healthier really is easy, like with this 5-Minute Low Carb Lemon Chicken Salad which is perfect served on your favorite type of lettuce. By using canned chicken, you can whip this dish up in no time.
Who doesn’t love a meal that takes 5 minutes to make? And this chicken salad is not only super easy to make, but it is also a great low carb option. This would also be an option for those of you following the Keto diet. Just grab some Romaine lettuce (or iceberg) and you have a meal.
5-Minute Low Carb Lemon Chicken Salad Recipe
Barbara loves using canned chicken – one of her favorite pantry staples – for quick meal prep. If you have not tried canned chicken, you really should give it a shot. It is not only great to use in chicken salad, it also makes prepping your favorite casseroles quick and easy.
If you are wondering if you need to cook the canned chicken before eating, you’ll be happy to know that the answer is no. The chicken gets cooked during the canning process. It is ready to go as soon as you open the can. Canned chicken is a low calorie, high protein pantry staple. It is a good idea to read the label to check the sodium content. You could rinse off the excess sodium by rinsing with water and draining before using in your recipes.
Canned chicken typically comes in 12.5 ounce cans. This means that one can of chicken breast equals approximately two chicken breasts.
Notes About Low Carb Canned Chicken Salad Recipe:
- Be sure to drain and then lightly flake the canned chicken before adding the Parmesan cheese and other ingredients. Also, you will need to stir the lemon juice, olive oil, salt and pepper together until the juice and oil are well mixed.
- Barbara often doubles this 5-Minute Low Carb Lemon Chicken Salad at the beginning of the week, and then take it for her lunch.
- If you are looking for a more traditional chicken salad, try our 3-Ingredient Chicken Salad (also made with canned chicken). You may also want to try our 10 Minute Lemon Chicken Pasta with Canned Chicken.
How to Make Keto Chicken Salad with Canned Chicken:
Drain and flake chicken. Add Parmesan cheese and mix. Make a dressing of olive oil, lemon juice, salt and pepper. Pour over chicken and mix.
Full recipe for the BEST CHICKEN SALAD with Canned Chicken can be found below.
Linking up to Weekend Potluck.
Sometimes eating healthier really is easy, like with this 5-Minute Low Carb Lemon Chicken Salad which is perfect served on your favorite type of lettuce.
- 1 12.5 oz can chicken breast chunks
- 1 Tablespoon shredded Parmesan cheese
- 3 Tablespoons freshly squeezed lemon juice
- 2 Tablespoons olive oil
- Salt and Pepper to taste
- Drain chicken breast chunks, lightly flake the chunks; add Parmesan cheese and mix.
- Mix together lemon juice, olive oil, salt and pepper until emulsified.
- Pour over chicken and cheese mixture, and stir together.
- Eat immediately or refrigerate until later.
- Tastes great served in lettuce cups.
- Be sure to drain and then lightly flake the canned chicken before adding the Parmesan cheese and other ingredients. Also, you will need to stir the lemon juice, olive oil, salt and pepper together until the juice and oil are well mixed.
- Barbara often doubles this 5-Minute Low Carb Lemon Chicken Salad at the beginning of the week, and then take it for her lunch.
- If you are looking for a more traditional chicken salad, try our 3-Ingredient Chicken Salad (also made with canned chicken). You may also want to try our 10 Minute Lemon Chicken Pasta with Canned Chicken.
What is the serving size per person for this recipe. I know it’s a saving size for 4 just need to know what it breaks down per single serving.
It ends up being a little less than 3 oz per serving once you drain the chicken.