This easy low carb chicken salad recipe doesn't disappoint and is low carb and keto friendly! It's creamy with the perfect balance of chopped walnuts, celery, and has the juiciest chicken chunks ever.
Preheat oven to 450 degrees F. Place the seasoning in a small ramekin and mixed together. Place chicken breasts breast side down and season one side, then season the high side. Bake for 18 minutes. Remove the chicken breasts from the oven and cover with aluminum foil and bake for another 5 minutes.
Remove the chicken breasts from the oven and allow them to cool until you can easily touch them. Dice the chicken breasts into bite-sized chunks and place into a medium-sized bowl.
Add the celery, walnuts, mayo, sour cream, dried chives, garlic powder, fresh parsley, lemon juice together until combined and season with salt and pepper, to taste.
Garnish with fresh parsley and serve.