Chicken Salad with Green Olives

This low-carb and Keto Chicken Salad with Green Olives will be a hit with green olive fans and adding green olive brine to the dressing makes it extra good!

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I first made this colorful and tasty Chicken Salad with Green Olives years ago and it was an idea that just popped into my head when I had leftover rotisserie chicken and green olives in the fridge. But now that I’ve  discovered the packages of rotisserie chicken breast at Costco I’ve been making it regularly because I LOVE green olives. But let me say right up front, people who don’t like green olives aren’t going to like this salad.

Of course people who are fellow green olive fans will love everything about this salad, including the trick of adding some green olive brine to the dressing that I think makes the salad really a wow. This is a perfect salad when you just don’t want to eat anything hot, but I’ve even made it during the holidays for a red-and-green salad. The salad has crunch from the celery, creaminess from the mayo, and amazing flavor from the green olives, chicken, and tangy dressing. Try this out on the green-olive fans in your life and I promise it’s going to be a hit!

If you find you’re buying that pre-cooked rotisserie chicken regularly, check out Beat-the-Heat Low-Carb Chicken Salads for even more ways to use it!  If you want something different than salads check out Low-Carb and Keto Recipes for Leftover Turkey or Chicken for more recipes using leftover turkey or chicken.

How to Make Chicken Salad with Green Olives:

(Scroll down for complete printable recipe with nutritional information.)

1. Here’s that amazing rotisserie chicken breast from Costco (and my grocery store has a similar product) if you want to make the salad easier to make. (Check the recipe below for instructions for cooking the chicken.)
2. Cut up 4 cups of diced chicken pieces.
3. Slice the green olives; If you have large green olives, they’ll look prettier.
4. Cut up one cup chopped celery.
5. Slice green onions to make 1/2 cup.
6. Whisk together mayo, green olive brine, lemon juice, Dijon mustard, celery seed, salt and pepper.
7. Toss together the chicken, celery, and green onion and toss with the dressing.
8. Then carefully stir in the sliced green olives and serve. (Season with a little salt and fresh-ground black pepper to taste.)
9. This will keep in the fridge for several days, but you may not have any leftovers!

More Low-Carb Salads with Chicken:

Chicken, Bacon, Ranch Layered Salad ~ Melissa’s Southern Style Kitchen
Low-Carb Greek Peperoncini Chicken Salad ~ 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 category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

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Yield: 6 servings

Chicken Salad with Green Olives

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Shredded Chicken Salad with Green Olives is a delicious low-carb salad and adding green olive brine to the dressing makes this extra flavorful!

Ingredients

• 4 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
• 1 T green olive brine (liquid from the jar)
• 1 T 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)

Instructions

1. Cut the chicken into bite-sized pieces. You'll need about 4 cups of diced chicken pieces.
2. Drain green olives if needed and then slice the green olives; If you have large green olives, they'll look prettier in the salad.
3. Cut up enough celery to make one cup chopped celery.
4. Slice green onions to make 1/2 cup.
5. Whisk together mayo, green olive brine, lemon juice, Dijon mustard, celery seed, salt and pepper to make the dressing.
6. Toss together the chicken, celery, and green onion and toss with the dressing.
7. Then carefully stir in the sliced green olives, season with salt and fresh-ground black pepper, and serve.
8. This will keep in the fridge for several days, but you may not have any leftovers!

Notes

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.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 350Total Fat: 27gSaturated Fat: 4gUnsaturated Fat: 22gCholesterol: 70mgSodium: 965mgCarbohydrates: 4gFiber: 2gSugar: 1gProtein: 23g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Everything here is a low-carb ingredient, and  this salad should be a healthy option for low-carb diet plans, including all phases of the original South Beach Diet. Use mayo or light mayo, whichever fits your eating plan.

Find More Recipes Like This One:
Use Salad Recipes to 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.

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