Keto Cucumber Radish Chicken Salad: Fresh, Creamy, and Hits the Spot

If you’ve ever stood in front of the fridge, half-hungry, half-bored, wondering what the heck to eat that won’t ruin your low-carb streak—this salad is for you. It’s crunchy, creamy, a bit zesty, and it actually fills you up without weighing you down. No breadcrumbs. No weird powders. Just real food you can grab from your kitchen.

Why this salad works

This salad is basically proof that simple stuff still wins. You’ve got chicken for protein, cucumbers for crunch, radishes for a little bite, and a dressing that pulls it all together. It doesn’t try to be fancy. It doesn’t need to. You mix it, eat it, and feel good afterward. No regrets.

I started making this back when I was bored with lettuce. You know how it goes—you’re “being good,” eating your greens, but every salad tastes like the same sad thing. This one flipped the script. It’s cold, crisp, and feels like something you’d get at a quiet lunch spot that actually knows how to cook chicken right.

What You’ll Need (Just the Basics)

Here’s everything you need for a big bowl. You probably already have most of it:

For the salad:

• 2 cups cooked chicken, chopped or shredded (leftover rotisserie works like magic)
• 1 large cucumber, thinly sliced
• 5–6 radishes, thinly sliced
• 1/4 small red onion, sliced thin (optional if you’re not into onion)
• Fresh dill or parsley (chopped, just a tablespoon or so)
• Salt and pepper to taste

For the dressing:

• 1/2 cup mayonnaise (full-fat, no sugar added)
• 1 tablespoon sour cream (or Greek yogurt if that’s your thing)
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice or apple cider vinegar
• 1 small garlic clove, grated or minced fine

Step-by-Step: How to Make this Keto Cucumber Radish Chicken Salad

This recipe doesn’t need you to be a chef. If you can slice and stir, you’ve got this.

Step 1: Prep your chicken

If you’re starting from scratch, season and bake a couple of chicken breasts at 375°F for about 25 minutes. Or pan-fry them with salt and pepper. Let cool, then chop or shred. But if you’ve got leftover roast chicken or store-bought rotisserie, even better. Saves time, and honestly, that flavor is already locked in.

Step 2: Slice your veggies

You want thin slices here. Use a sharp knife or mandoline if you’ve got one. The cucumbers should be bite-sized, not those giant rounds that slap your chin when you try to eat them. Radishes should be thin enough to almost see through, but still with that satisfying crunch.

Step 3: Make the dressing

In a small bowl, mix mayo, sour cream, mustard, lemon juice, and garlic. Add a pinch of salt and some cracked black pepper. Give it a taste—if it’s too thick, add a splash of water or a bit more lemon juice. If it’s too sharp, a little more mayo will mellow it out.

Step 4: Bring it all together

Throw the chicken, cucumber, radish, and onion in a big bowl. Spoon the dressing over the top and mix until everything’s coated. Add your herbs last so they stay bright and green.

Eat Now or Later?

You can eat this right away, and it’ll be great. But if you let it sit in the fridge for 30 minutes, the flavors get cozy. It’s even better the next day, which makes it great for meal prep. Just keep in mind that cucumbers release water over time, so give it a stir before serving.

Variations That Still Keep It Keto

Bored easily? Good news—this salad plays nice with swaps. Here’s how you can change it up without messing with your carbs:

• Swap chicken for turkey or tuna – Especially canned tuna in olive oil, drained well. Adds a different kind of protein punch.
• Add sliced avocado – Creamy, fatty, and keeps you full longer.
• Top with sunflower seeds or chopped almonds – Just a small handful adds crunch and extra fat.
• Toss in chopped bacon – Do I need to explain this? It’s bacon.
• Make it spicy – Add a few drops of hot sauce to the dressing or sprinkle red chili flakes.

How to Enjoy this Keto Salad

Let’s be honest, nobody’s out here meal-prepping seven dishes a week with labeled containers. Most of us just want something quick, cheap, and decent enough to eat again tomorrow. This salad hits all three.

Here’s how I use it:

• Lunch box hero: Pack it in a container, keep the dressing separate, mix before eating. Works for school or office.
• Lazy dinner: You’re too tired to cook? Slap this together in 10 minutes and you’re done.
• Side salad for BBQ: Skip the pasta salad—bring this instead. Doesn’t get soggy, even after a few hours.
• After-gym meal: High protein, zero sugar, won’t undo your workout.

Let’s Talk Nutrition

This salad is keto through and through. There’s no sneaky sugar, no breadcrumbs, no pasta hiding under those veggies. Just fat, protein, and a little crunch. The carbs mostly come from the cucumber and radish, and they’re minimal unless you go overboard.

Here’s a rough estimate per serving (makes 2–3 servings):

• Calories: 350–400
• Fat: 30g
• Protein: 20–25g
• Net carbs: 4–5g

Of course, it depends on your ingredients and how much dressing you add. But even with a generous portion, you’re well within keto range.

Make-Ahead Tips

If you’re making this for later, keep these tips in mind:

• Store dressing separate: Keeps the salad crisp, especially if you’re making it the night before.
• Use English cucumbers or slice, then salt: Regular cucumbers can get watery. Either go for seedless ones or slice, salt lightly, and let them drain in a colander for 10 minutes.
• Use firm chicken: Poached or boiled chicken can get mushy fast. Grilled or baked holds up better in a creamy mix.

Leftover Fixes

If your salad’s been sitting a bit and looks a little sad, here’s how to fix it:

• Add more chicken to balance out the watery veg
• Toss in a fresh cucumber and radish slice to freshen it up
• Mix in a bit more mayo or a squeeze of lemon to bring the flavor back

Conclusion

This isn’t a trendy salad. You won’t find it on a fancy brunch menu next to a $12 latte. But you will make it twice in one week because it’s just that good—and easy. It keeps you full, fits your macros, and feels like real food. The kind that doesn’t come out of a packet or have a weird chalky protein aftertaste.

No one’s pretending this salad will change your life. But if it helps you eat well, save time, and not hate lunch? That’s good enough for most of us.

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