Keto Copycat Chick-Fil-A Chicken Salad

Prep Time: 15 minutes
Cook Time: 20 minutes (for the chicken)
Chill Time: 30 minutes (recommended)
Total Time: 1 hour 5 minutes
Servings: 4 servings
Calories per Serving: 410 kcal

The craving for Chick-fil-A is real, but so is the commitment to a keto lifestyle. What if you could capture that iconic, crave-worthy flavor—the one from their hand-cut chicken salad—without the sugary sides and high-carb bread? This recipe is the answer. We’re deconstructing that beloved delight and rebuilding it into a low-carb, high-fat masterpiece that’s even better than the original.

This Keto Copycat Chick-fil-A Chicken Salad starts with perfectly seasoned, juicy chicken (no bland, boiled meat here!). We’re using a clever trick with pork rinds to mimic the crunch of their breading without the carbs. Then, it’s all mixed into a creamy, tangy base with finely diced celery for crunch and sweet pickle relish (yes, you can have it on keto!) for that signature sweet-tart balance. It’s satisfying, packed with protein and healthy fats, and unbelievably delicious.

Serve it in a low-carb wrap, on top of a fresh green salad, with crunchy celery sticks for dipping, or simply enjoy it all on its own. Get ready to fall in love with your new favorite keto lunch.

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Why This Recipe Works (The Keto Magic)

• Spot-On Flavor Profile: We capture the essence of Chick-fil-A’s chicken salad—the slight tang, the subtle sweetness, and the creamy texture.

• Crunch Without the Carbs: Instead of traditional breadcrumbs, crushed pork rinds create a perfectly crispy, golden-brown crust on the chicken that’s 100% keto-friendly.

• Perfectly Juicy Chicken: Pan-frying the chicken in avocado oil ensures a moist interior and a beautifully crisp exterior, far superior to dry, shredded rotisserie chicken for this application.

• Macro-Friendly: We’ve carefully balanced the fats and proteins to keep you full and energized, all while staying within your daily carb limits.

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Ingredient List

For the “Breaded” Chicken:

• 1 lb boneless, skinless chicken breasts (about 2 medium breasts)

• 1 large egg

• 1 tbsp water

• 1.5 oz plain pork rinds, finely crushed (about 1 heaping cup of crumbs)

• 1/2 tsp smoked paprika

• 1/2 tsp garlic powder

• 1/4 tsp onion powder

• 1/4 tsp sea salt

• 1/8 tsp black pepper

• 2 tbsp avocado oil or refined coconut oil, for frying

For the Creamy Dressing:

• 1/2 cup full-fat mayonnaise (like Primal Kitchen or Chosen Foods)

• 1 tbsp dill pickle juice (from the jar)

• 1 tsp yellow mustard

• 1/2 tsp keto-friendly powdered sweetener (like allulose or erythritol, optional, enhances the sweet profile)

For the Salad Assembly:

• 2 ribs celery, very finely diced

• 2 tbsp dill pickle relish (ensure it’s a sugar-free brand)

• 1 tbsp finely chopped red onion

• Salt and freshly ground black pepper, to taste

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Step-by-Step Instructions

Please note: This recipe has multiple components, but the steps are simple and come together quickly. The most important step for success is getting the chicken just right.

Time Intensity: ⭐⭐☆☆☆ (Moderate)
Effort Intensity: ⭐⭐☆☆☆ (Moderate)

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Step 1: Prepare the Chicken

1. Place one chicken breast flat on a cutting board. Hold it steady with your hand flat on top. Using a sharp knife, carefully slice the breast horizontally through the middle, butterflying it open into two thinner cutlets. Repeat with the second breast. This ensures even cooking and a perfect chicken-to-crunch ratio.

2. Pat the chicken cutlets completely dry with paper towels. This is crucial for the breading to stick. Season both sides lightly with a pinch of salt and pepper.

Step 2: Set Up Your Breading Station

1. In a shallow bowl, whisk together the egg and 1 tablespoon of water to create an egg wash.

2. In a separate shallow bowl or on a large plate, combine the finely crushed pork rinds, smoked paprika, garlic powder, onion powder, 1/4 tsp salt, and 1/8 tsp pepper. Mix well with a fork to ensure the spices are evenly distributed.

Step 3: Bread and Fry the Chicken

1. Take a chicken cutlet and dip it first into the egg wash, allowing any excess to drip off.

2. Immediately place it into the pork rind mixture, pressing down firmly to ensure the crumbs adhere to every surface. Turn and repeat on the other side. Place the breaded cutlet on a clean plate and repeat with the remaining chicken.

3. Heat the avocado oil in a large skillet (preferably cast-iron or non-stick) over medium heat. The oil is ready when it shimmers and a tiny breadcrumb sizzles immediately upon contact.

4. Carefully place the breaded chicken cutlets in the skillet in a single layer, ensuring not to overcrowd the pan (you may need to do this in two batches). Fry for 3-4 minutes per side, until the crust is deep golden brown and the chicken is cooked through (internal temperature of 165°F).

5. Transfer the cooked chicken to a wire rack set over a baking sheet to cool completely. Do not place it on paper towels, as this will make the crispy crust soggy.

Step 4: Make the Dressing and Prep Veggies

1. While the chicken cools, prepare the dressing. In a large mixing bowl, combine the mayonnaise, dill pickle juice, yellow mustard, and optional powdered sweetener. Whisk until smooth and well combined.

2. Add the finely diced celery, dill pickle relish, and chopped red onion to the bowl with the dressing. Stir to coat the vegetables.

Step 5: Chop and Combine

1. Once the chicken is completely cool, place it on a cutting board. Use a sharp knife to chop it into small, bite-sized pieces. You want a fine chop, similar to the texture of a classic chicken salad, but with the added bonus of crispy bits throughout.

2. Add the chopped chicken to the bowl with the dressing and vegetables.

3. Gently fold everything together until all the chicken is evenly coated. Taste and adjust seasoning with salt and pepper as needed.

Step 6: Chill and Serve

1. For the best flavor, cover the bowl and refrigerate the chicken salad for at least 30 minutes. This allows the flavors to meld and the salad to firm up.

2. Serve chilled or at room temperature.

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Serving Suggestions

• Classic Low-Carb: Serve in butter lettuce cups or on a bed of mixed greens.

• Wrap It Up: Use a low-carb tortilla or coconut wrap and add some extra lettuce.

• For Dipping: Use as a dip for crunchy celery sticks, cucumber slices, or bell pepper strips.

• Keto Crackers: Pair with your favorite keto-friendly seed crackers.

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Recipe Tips & Notes

• Crushing Pork Rinds: The easiest way to get fine, even crumbs is to place the pork rinds in a sealed zip-top bag and crush them with a rolling pin or the bottom of a heavy pan. You can also pulse them a few times in a food processor.

• Make it a Meal Prep Hero: This recipe is perfect for meal prep! Store the finished chicken salad in an airtight container in the refrigerator for up to 4 days. The flavors often get even better on day two.

• Don’t Skip the Chill: While you can eat it immediately, the chilling step is key to achieving the signature creamy texture of a classic chicken salad.

• Spice it Up: If you like a little heat, add a dash of cayenne pepper to the pork rind breading or a few dashes of your favorite hot sauce to the dressing.

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Nutrition Information

Nutrition information is an estimate and will vary based on the specific brands of ingredients used.