Creamy Chicken Mushroom Salad ‘Sherlock’ (Keto, Paleo, Whole30)

This delicious, creamy chicken mushroom salad is inspired by a Russian recipe called ‘Salat Sherlock’ and can be enjoyed over shredded lettuce and favourite veggies or as a filling in a wrap or a sandwich. This chicken salad recipe is gluten-free paleo, Whole30 and keto-friendly.


Keto Chicken Salad With Mushrooms, Eggs & Walnuts

While going through a rabbit hole of YouTube recipe videos, I stumbled upon a Russian salad called Sherlock. It looked like a paleo and keto-friendly chicken salad, so I decided to try it out for the blog. The reason behind the name is that for a seemingly simple dish, this chicken salad has a somewhat unique flavour (delicious, by the way!) which takes the person eating it on a bit of detective journey trying to guess what is actually inside. Hence the name ‘Sherlock’.

Well, I will tell you what’s inside and show you how to make it below. I really enjoyed it myself and we had it both as chicken lettuce wraps and used leftovers in quesadillas. It’s super simple to make and keeps well for a few days, so you can enjoy it for lunches, dinner or as a quick snack.

Creamy Chicken Salad With Lettuce Wraps

INGREDIENTS YOU NEED FOR THIS CREAMY CHICKEN SALAD

This paleo and keto chicken salad is made with the following simple ingredients:

  • Pre-cooked chicken meat (you can use chicken breasts or thighs, I use roasted chicken you can pick up from the deli section of your supermarket)
  • Marinated mushrooms – you know the ones you see in the pickles/gherkins section or sometimes in a can.  They add a little acidity to the salad, which you won’t get from fresh mushrooms. If you do want to slice up some fresh button mushrooms, add a little lemon juice or apple cider vinegar to the salad.
  • Hard-boiled eggs
  • Onion – it’s diced and sauteed first.
  • Crushed walnuts, which you could swap for almonds, hazelnuts or whatever you have in the pantry.
  • Dressing of mayonnaise, salt, pepper and I add a little mustard and grated garlic (not pictured here).

Ingredients for a keto and paleo chicken salad

HOW TO MAKE THIS CHICKEN SALAD

Find the full recipe, ingredients and nutritional breakdown in the recipe card below. Here are some step-by-step photos to guide you along. Store the salad in an airtight container for up to 3 days in the refrigerator.

How to make keto chicken salad with mushrooms and eggs

Making creamy chicken mushroom salad instructions

Creamy Keto Chicken Salad With Mushrooms & Eggs

Creamy Chicken Mushroom Salad ‘Sherlock’ (Keto, Paleo, Whole30)


  • Author:
    Irena Macri

  • Prep Time:
    20 minutes

  • Cook Time:
    10 minutes

  • Total Time:
    30 minutes

  • Yield:
    6 1x

  • Category:
    Salad

  • Method:
    Cooked & Dressed

  • Cuisine:
    Russian

  • Diet:
    Gluten Free

Description

This paleo and keto-friendly creamy chicken salad comes with sliced marinated mushrooms, eggs and walnuts in a mayonnaise dressing and is super simple to prepare. You can have it with shredded salad and veggies or as a filling in lettuce wraps. It’s gluten-free and Whole30 friendly as well.



Scale

Ingredients

3 hard-boiled eggs, diced
1.52 tablespoons olive oil
1 medium onion, finely diced
110 g / 4 oz walnuts, chopped
1/3 cup mayonnaise
250 g / 8-9 oz cooked chicken meat, shredded or diced into cubes
160200 g / 6-7 oz marinated mushrooms, sliced (see notes)
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Dijon or yellow mustard
1 garlic clove, crushed or minced (optional)
1 spring onion, chopped for final garnish (optional)
Cos or gem lettuce leaves to serve with


Instructions

  • Cook the eggs to hard-boiled if you don’t have them ready ahead of time. Simply add 3 eggs to a pot of cold water, bring to a boil and cook for 8-9 minutes. Drain and leave in cold water for a few minutes before peeling.
  • Heat olive oil in a medium frying pan and add the onions. Saute for 4-5 minutes until soft and golden.
  • In the meantime, shred or dice the chicken and eggs and slice the mushrooms. Crush or chop the walnuts.
  • Combine everything with the fried onions, salt, pepper, mayonnaise and mustard. I really like adding one clove of grated or minced garlic for a little sharpness but this is optional. Mix everything until well combined with mayo. Serve in a bowl with a few extra walnuts on top and some chopped spring onion or chives.
  • Enjoy with lettuce wraps/cups, in a tortilla wrap, with a side of garden salad. You can also use this chicken salad to stuff baked potatoes or sweet potatoes or use it as a filling in a sandwich.

Notes

Using marinated or pickled mushrooms adds a little acidity to this salad. They usually come in a jar (like these) and can be found next to gherkins and sun-dried tomatoes in the supermarket. If using fresh button mushrooms, add a teaspoon or two of lemon juice or apple cider vinegar to the salad.

Keywords: Chicken, Chicken Salad, Salad, Mushrooms, Eggs, Keto, Low-Carb, Paleo, Gluten-Free, Whole30

Creamy Chicken Mushroom Salad (Paleo, Keto, Whole30)

Creamy Chicken Mushroom Salad 'Sherlock' (Keto, Paleo, Whole30)

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