Low-Carb Shredded Chicken Salad with Green Olives
Low-Carb Shredded Chicken Salad with Green Olives will be a hit with green olive fans and this is perfect for the holidays or for game-day food! The trick that makes this salad over-the-top good is adding a little green olive brine to the dressing. Use Salad Recipes to find more recipes like this one.
I first made this colorful Low-Carb Shredded Chicken Salad with Green Olives when I had leftover rotisserie chicken, but since then I’ve made it three more times, adjusting the recipe a little bit each time to get a combination that’s just right. The salad has just enough red and green that it’s lovely for a Christmas salad, especially plated with dishes that bring out the red and green colors in the salad. And if you’re getting tired of sweets and want a savory dish for a holiday pot-luck, this might be just the thing.
It’s the trick of adding some green olive brine to the dressing that I think makes this salad really a wow, so please don’t skip that step. And if you have green olive fans in your family like I do, I promise this salad is going to be a hit.
How to Make Low-Carb Shredded Chicken Salad with Green Olives:
(Scroll down for complete printable recipe plus nutritional information.)
- Shred apart the chicken, chop the celery, and slice the green olives and green onion. If you have large green olives, they’ll look prettier in the salad.
- Whisk together the dressing ingredients.
- Toss together the chicken, celery, and green onion and toss with the dressing.
- Then carefully stir in the sliced green olives and serve.
- This will keep in the fridge for several days, but you may not have any leftovers!
More Tasty Salad Recipes with Chicken:
Chicken, Bacon, Ranch Layered Salad ~ Melissa’s Southern Style Kitchen
Low-Carb Rotisserie Chicken Christmas Salad with Red Pepper, Avocado, and Lime ~ Kalyn’s Kitchen
Southwestern Chicken Salad with Bacon and Avocado ~ I Breathe I’m Hungry
Chicken and Avocado Salad with Lime and Cilantro ~ Kalyn’s Kitchen
Buffalo Rotisserie Chicken Salad ~ Aggie’s Kitchen
Weekend Food Prep:
This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
- 3 cups cooked chicken breast, shredded into bite-sized pieces (see notes)
- 1 cup diced celery
- 1 cup large green olives with pimento, sliced into crosswise slices
- 1/2 cup thinly sliced green onions (see notes)
- 2/3 cup mayo
- 2 tsp. green olive brine (liquid from the jar)
- 2 tsp. fresh squeezed lemon juice (see notes)
- 1 tsp. Dijon mustard
- 1 tsp. celery seed (optional, but good)
- salt and fresh ground black pepper to taste (see notes)
- Use your fingers to shred enough cooked chicken breast to make 3 cups. (I cut the chicken breasts into strips and then shred the strips apart.)
- Slice olives and green onions and chop celery.
- Combine mayo, green olive brine, lemon juice, Dijon mustard, celery seed, salt and pepper and use a whisk to mix together.
- In a medium-sized bowl, combine chicken pieces, diced celery and sliced green onions.
- Stir in enough dressing to moisten all the ingredients. (You may not need all the dressing, but I like plenty of dressing on this salad.)
- Then gently fold in green olives, mixing just enough to distribute them among the other ingredients.
- Serve immediately or chill slightly.
- This will keep in the fridge for a few days, although you might not have any leftovers!
You can buy cooked rotisserie chicken for this salad or cook your own. If you’re cooking chicken breasts to make the salad, trim all fat and tendons from two very large chicken breasts. Put them in a small pan with enough water to cover, bring to a low simmer and cook about 15 minutes, or until chicken feels firm to the touch. Let chicken cool in the water, then drain.
You can use less green onion if you prefer, but I love a lot of onion in this salad. I would use my fresh-frozen lemon juice for this recipe. I didn’t use much salt because the olives are salty.
Recipe created by Kalyn.
Amount Per Serving: Calories: 350 Total Fat: 27g Saturated Fat: 4g Unsaturated Fat: 22g Cholesterol: 70mg Sodium: 965mg Carbohydrates: 4g Fiber: 2g Sugar: 1g Protein: 23g
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Everything here is a low-carb ingredient, and green olives have much less fat than black ones, so this salad should be a healthy option for most carb-conscious diet plans. Use may or light mayo for the salad, whichever you prefer.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.