Protein-Packed Chicken Tarragon Salad | Low-Carb & Keto Delight

Looking for a flavorful, low-carb meal that’s perfect for meal prep? This Chicken Tarragon Salad is packed with protein, bursting with fresh herbs, and 100% keto-approved! It’s light, satisfying, and ideal for quick lunches or easy suppers throughout the week.

Make a big batch and enjoy delicious, healthy meals without any stress. Whether you’re following a keto diet, low-carb lifestyle, or just looking for a fresh, tasty salad idea, this recipe is sure to become a new favorite!

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Celtic Salt
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Ingredients
3 cups of cooked chicken
1/2-1 Cup Onion
1/2 Cup diced Zucchini
1 Cup Sliced Celery
2 Tbsp Chopped Tarragon
1-2 Tbsp Parsley
3/4 Cup Avocado Mayo (check the ingredients to make sure that there is not inflammatory oils in it) chosen is a great brand
2 Tbsp Sour Cream
Salt and pepper to taste
Juice of one lemon

Directions
Cook your chicken whichever way you prefer

Shred your chicken and sit in a bowl

Cut up all of your vegetables and herbs and place into the same bowl with the chicken

Add the rest of the ingredients and combine

The longer it sits in the refrigerator the more flavorful it will be, but it is ready to eat right away

#LowCarb #KetoRecipes #MealPrep #ChickenSalad

[Music] Hey everybody, Crystal Bodri here with Crystal’s Clean Kitchen where we help make clean eating a lifestyle. So, we have been on a journey to be making more supper recipes and I have a great supper recipe, but spoiler, it could also be lunch because this recipe is delicious. you’re going to just want to eat it all the time. Today, we’re going to be making some chicken teragon salad. Now, it’s a cold salad, just takes a couple of minutes to whip up. You guys are going to love this. It’s low carb friendly. It’s keto and paleo approved, and it’s diabetic friendly as well. Thank you guys so much for watching. Before we get into it though, would you do me a huge favor and hit that like button? So, here is everything that you need for your chicken teragon salad. So, we’re going to be starting by cooking up some chicken. You need three cups of cooked chicken. I’m just going to be doing it in the Instant Pot because it doesn’t take very long to cook chicken there, but you can do it however you prefer if you don’t have an Instant Pot. You could do in the oven, on the stove top, whatever it is, just three cups of cooked chicken. Then we’ll be doing one cup of some sliced celery and one cup of some diced onions. We’ll also be doing a half a cup of some diced zucchini. And then for the dressing, we’re going to be starting with 3/4s of a cup of some mayonnaise. Now, this mayonnaise is a super clean version. It’s made with avocado oil. All the ingredients are like super super super good. So, I love this brand, but then you’re also supposed to add two tablespoons of some sour cream. Now, right now, I am trying to go on a cleanse for doing dairy, so I’m not doing any dairy. So, instead of that, I’m just going to add two more tablespoons of the avocado mayonnaise. But if you are okay with dairy, then feel free to add in those two tablespoons of some sour cream. We’ll also be doing two tablespoons of some teragon. And we’re going to dice that up super super small. And 1 tbsp of some fresh parsley. To season this, I’m just going to be doing some salt and pepper. Now, you all know that I love Celtic sea salt. It has 82 essential minerals that your body desperately needs, and I will leave a link for that down on Amazon. But you can add any other spices that you prefer if you would like. While the chicken’s cooking, we are just going to be prepping our veggies. Now, if you are not a fan of onions, you don’t have to add as many as I suggested. You could just add a little if you wanted. I’m going to make sure that it’s really finely diced because getting a biteful of onion is not the best. All right, I’m going to start with a little under a cup and we will see how it looks at the end. And I might add a little bit more or I might leave it. I’m not quite positive yet. Again, I am cutting these zucchini as small as I can as well. I did a heaping half a cup of that. I don’t know about you, but I’ve been really in a celery mood lately. For some reason, I just have been eating a ton of it. My favorite way is with peanut butter. Add my celery. I think actually I might just finish this off a little bit more than one cup of celery. I hate wasting food. And then I’m going to be taking my teragon. Now I haven’t really worked a ton with teragon. So this is um a very unique recipe in that regards. What about you? Have you guys used teragon a ton? And if so, what do you usually use it for? Smells very um almost like black licorice in my opinion. I’m usually a huge rosemary fan. And again, you just want to dice this as small as you possibly can. Nobody wants a giant piece of anything when they eat this. All right, my teragon took kind of a while to to cut up. I’m going to cut up my parsley. Now, you know, any fresh herbs that you put into stuff makes it so much more flavorful. So, I guess you could do dried herbs, but fresh just brings it to another level. This looks awesome. We’re mixing it together. My chicken is done cooking. Now I’m going to be cutting this into cube pieces. I mean, it’s okay if it’s shredded and not cubed. This looks so good. Surprisingly, my family actually really likes cold salad. It’s usually something that we can keep in the refrigerator. And if somebody is just wanting a little something to tide them over, go grab a couple of bites of this cold salad and it’s perfect. All right, so we have all of our chicken in here. We’re going to just stir this around. We’re going to be adding in our mayonnaise. And as you are stirring this, if you feel like it needs just if it just needs more of something, feel free to add more mayonnaise. Don’t feel like you can’t add it. Just kind of do it to how you want the consistency to look. As I am doing this, I kind of want to add a little bit of some lemon juice, a little bit of acid to it. So, feel free to do that as well. You could do some apple cider vinegar if you wanted, or else just some lemon. I think that would taste really good in here. Lately, I’ve been making some cold salad. I just made a um I just made a broccoli one the other day, and it was so good. Hannah like adored it. She’s like, “Can I take this to school?” Broccoli? Sure, girl. You can take it to school. I’ll have to make that one for you guys sometime. Okay, this looks perfect. I’m going to be adding in my salt and pepper. And then you just want to kind of do it to taste. So, put a little bit on. Taste it to see if it’s good. Here you go. This looks great. All right, let’s give this a taste test. I am so excited to try this. Okay, the teragon. Oh my goodness, this is so good. So, the teragon, like I said before, it has that almost like black licorice taste. Now, I don’t usually like black licorice, but this brings this salad to another level. And I can tell it’s just going to get more flavorful the longer that I put it in the refrigerator. Now, I’m also glad that I added that extra lemon juice at the end because I think it needed a little bit of vinegar. So, make sure to do that. You guys, this was good. Thank you so much for watching. Now, if you haven’t hit that subscribe button, make sure to go do that. and also with the little notification bell because then you’re going to be alerted whenever I post a new video. Thank you for watching. We’ll see you next time. [Music]