📝 About This Recipe
This elevated keto classic combines tender, slow-poached chicken breast with the buttery crunch of toasted Georgia pecans and the sharp snap of fresh celery. Bound together by a velvety, lemon-infused house dressing, this recipe skips the sugar found in traditional versions to keep it strictly low-carb without sacrificing an ounce of flavor. It’s a sophisticated, protein-packed meal that balances creamy textures with a vibrant herbal finish, making it the ultimate centerpiece for a refined keto lunch.
🥗 Ingredients
The Chicken Base
- 1.5 lbs Chicken Breast (boneless, skinless)
- 4 cups Chicken Broth (for poaching)
- 1 teaspoon Black Peppercorns (whole)
- 1 piece Bay Leaf
The Crunch & Texture
- 1 cup Pecans (halves, raw)
- 3 stalks Celery (finely diced for uniform texture)
- 1/4 cup Red Onion (very finely minced)
- 2 tablespoons Fresh Chives (snipped)
The Creamy Dressing
- 3/4 cup Mayonnaise (full-fat, avocado oil based preferred)
- 1 tablespoon Dijon Mustard (smooth style)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Apple Cider Vinegar (for tang)
- 1/2 teaspoon Sea Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Fresh Dill (finely chopped)
👨🍳 Instructions
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1
Place the chicken breasts in a large pot and cover with chicken broth, peppercorns, and the bay leaf. Ensure the chicken is fully submerged.
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2
Bring the liquid to a very gentle simmer over medium heat. Once simmering, reduce heat to low, cover, and cook for 12-15 minutes until the internal temperature reaches 165°F (74°C).
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3
While the chicken poaches, place the pecans in a dry skillet over medium-low heat. Toast for 3-5 minutes, tossing frequently, until they are fragrant and slightly darkened. Remove and let cool.
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4
Once the chicken is cooked, remove it from the broth and let it rest on a cutting board for at least 10 minutes. This ensures the juices redistribute for a moist salad.
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5
In a small mixing bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, apple cider vinegar, salt, pepper, and fresh dill until smooth and emulsified.
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6
Finely dice the celery and mince the red onion. If the onion flavor is too sharp, you can rinse the minced onion under cold water and pat dry.
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7
Roughly chop the cooled, toasted pecans into bite-sized pieces, keeping some larger chunks for texture.
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8
Cut the rested chicken into 1/2-inch cubes or shred it by hand if you prefer a more rustic, pulled texture.
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9
In a large mixing bowl, combine the chicken, celery, red onion, and toasted pecans.
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10
Pour the dressing over the chicken mixture and fold gently with a spatula until every ingredient is evenly coated.
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11
Taste and adjust seasoning with additional salt, pepper, or a squeeze of lemon juice if needed.
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12
Cover and refrigerate for at least 30 minutes before serving. This 'marinating' time allows the flavors to meld beautifully.
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13
Garnish with freshly snipped chives just before serving to maintain their bright green color and delicate onion aroma.
💡 Chef's Tips
For the best flavor, toast your pecans fresh; the oils released during toasting provide a much deeper flavor than raw nuts. Avoid overcooking the chicken; poaching it gently in broth rather than water adds an extra layer of savory depth. If you are meal prepping, store the toasted pecans separately and add them just before eating to keep them perfectly crunchy. To lower the fat content while staying keto, you can replace half the mayonnaise with plain, full-fat Greek yogurt. Always use fresh herbs over dried whenever possible; the dill and chives provide the essential 'brightness' that cuts through the creamy dressing.
🍽️ Serving Suggestions
Serve inside large, crisp butter lettuce cups for a refreshing and low-carb 'wrap' experience. Scoop a generous portion over a bed of mixed spring greens dressed with a simple lemon-olive oil vinaigrette. Stuff the salad into hollowed-out red bell peppers or large tomatoes for a beautiful, colorful presentation. Pair with a chilled glass of Sauvignon Blanc or a sparkling mineral water with a twist of lime. Serve alongside a handful of flaxseed crackers or parmesan crisps for an extra salty crunch.