Low-Carb Shredded Chicken Salad with Green Olives

This Low-Carb Shredded Chicken Salad with Green Olives is beautifully red-and-green for a Christmas salad and it’s low-carb, Keto, low-glycemic, gluten-free, dairy-free, and easy to make! The trick that makes this salad over-the-top good is adding a little green olive brine to the dressing. Use the Diet-Type Index to find more recipes like this one.

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Shredded Chicken Salad with Green Olives, Celery, and Green Onion found on KalynsKitchen.com

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 you could serve it as 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.

Shredded Chicken Salad with Green Olives, Celery, and Green Onion found on KalynsKitchen.com

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.

Shredded Chicken Salad with Green Olives, Celery, and Green Onion found on KalynsKitchen.com

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!

Low-Carb Shredded Chicken Salad with Green Olives

This Low-Carb Shredded Chicken Salad with Green Olives is beautifully red-and-green for a Christmas salad and it’s easy to make!

Ingredients:

  • 2-3 cups cooked chicken breast, shredded into bite-sized pieces (you can cook 2 chicken breasts following the instructions below)
  • 1 cup diced celery (about 3 stalks celery)
  • 1 cup large green olives with pimento, sliced into crosswise slices
  • 1/2 cup thinly sliced green onions (or less if you’re not that fond of green onion)
  • 1/3 cup mayo
  • 1/3 cup light mayo
  • 2 tsp. green olive brine (liquid from the jar)
  • 2 tsp. fresh or frozen lemon juice
  • 1 tsp. Dijon mustard
  • 1 tsp. celery seed (optional, but good)
  • salt and fresh ground black pepper to taste (I didn’t use much salt because the olives are salty)

Directions:

  1. If you’re cooking chicken breasts to make this salad, trim all fat and tendons from two chicken breasts.
  2. 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.
  3. Let chicken cool in the water, then drain.
  4. Use your fingers to shred enough cooked chicken breast to make 2-3 cups.  (I like to cut the chicken breasts into long strips and then shred the strips apart.)
  5. Slice olives and green onions and chop celery.
  6. Combine mayo, light mayo, green olive brine, lemon juice, Dijon mustard, celery seed, salt and pepper and use a whisk to mix together.
  7. In a medium-sized bowl, combine chicken pieces, diced celery and sliced green onions.
  8. Stir in enough dressing to moisten all the ingredients.  (You may not need all the dressing, especially if you only have 2 cups of chicken pieces.)
  9. Then gently fold in green olives, mixing just enough to distribute them among the other ingredients.
  10. Serve immediately or chill slightly.
  11. This will keep in the fridge for a few days, although you might not have any leftovers!

Notes:

Recipe created by Kalyn.

All images and text ©

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 may be more healthful than it seems at first glance. I used a combination of regular and light mayo, which would be best for the South Beach Diet, but for other low-carb diets you can use any mayo you prefer.

Find More Recipes Like This One:
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Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

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