Keto Roasted Chicken Salad with Bacon — tender, juicy diced chicken thighs tossed in a flavorful mayonnaise-based dressing with bacon, celery, and pecans. Perfect for a low-carb chicken salad sandwich on Cloud Bread or served in many other ways.
Roasting the chicken first builds deep, savory flavor, and using thighs keeps the meat moist and tender because thigh meat contains more fat than breast. The dressing is simple to whisk together but layered with flavors: lemon juice brightens the mix, gluten-free soy sauce adds umami and salt, Sriracha gives a touch of heat, and Dijon mustard plus a drizzle of sesame oil contribute depth and aroma.
How to serve Keto Roasted Chicken Salad with Bacon:
- As a sandwich using Cloud Bread.
- Wrapped in lettuce leaves for a low-carb wrap.
- Stuffed into hollowed cucumbers for a crisp, fresh bite.
- Used to fill tomatoes — a favorite summer serving.
- Served atop mixed greens as a hearty salad topping.
Recipe Tips
- Swap pecans for almonds, walnuts, or toasted sunflower seeds if preferred.
- For best flavor, refrigerate the salad for at least 1 hour before serving to let the dressing and ingredients meld.
- Store leftovers in an airtight container in the refrigerator for 3 to 5 days.
- If you’re short on time, rotisserie chicken can be used instead of roasting your own, though roasting the thighs is recommended for maximum flavor.
Every bite offers a pleasing mix of textures — creamy dressing, crisp celery, crunchy toasted pecans, and savory bacon folded into tender roasted chicken.
More Low Carb Lunch Ideas:
- Asian Chicken Chopped Salad
- Chicken Salad with Bacon and Avocado
- Tuna Salad Pickle Boats
Keto Roasted Chicken Salad with Bacon
Tender, juicy diced chicken thighs coated in a flavorful mayonnaise-based dressing with bacon, celery, and pecans.
Lunch
American
chicken salad, low carb
15 minutes
50 minutes
8
504 kcal
Ingredients
- 8 chicken thighs, with skin on
- salt and pepper
- 1 tablespoon olive oil
Dressing
- 3/4 cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon gluten-free soy sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon Sriracha sauce
- 1/2 teaspoon sesame oil
Remaining Ingredients
- 4 bacon slices, cooked and crumbled
- 2 green onions, sliced
- 2 tablespoons chopped fresh parsley
- 1/2 cup chopped celery
- 1/2 cup chopped toasted pecans
Instructions
-
Preheat the oven to 400°F (200°C). Season both sides of the chicken thighs with salt and pepper, place them on a baking sheet, and drizzle with olive oil. Roast 50 to 55 minutes until cooked through. Allow the chicken to cool, discard the skin, remove the meat from the bones, and finely chop.
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Whisk together all dressing ingredients in a large bowl until smooth.
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Add the chopped chicken, crumbled bacon, green onions, parsley, celery, and toasted pecans to the bowl with the dressing. Stir to combine and season to taste with additional salt and pepper if needed. Chill at least 1 hour before serving for best flavor.
Nutritional info is provided as an estimate only and can vary based on brands used, measuring techniques, and cooking methods.
Recipe adapted from Keto Meal Prep.
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