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The Ultimate Keto Potluck Salad Your Friends Will Beg You Fo – vegetarian recipe
Stav Kogan

The Ultimate Keto Potluck Salad Your Friends Will Beg You For!

This Keto BBQ Chicken Cauliflower Salad is your new secret weapon for summer cookouts. It has all the classic flavors you crave—smoky bacon, savory chicken, and a creamy BBQ dressing—all wrapped around tender roasted cauliflower instead of pasta. It's the perfect guilt-free potlu
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 serving
Calories: 161
Ingredients Method Nutrition

Ingredients
  

  • 1 large head cauliflower, about 2 lbs / 900g (31.7 oz), cut into bite-sized florets
  • Sea salt and ground black pepper, to taste
  • 8 ounces (225 g / 7.9 oz) boneless, skinless chicken, cooked and chopped
  • 6 slices bacon, crisp-cooked and chopped
  • 2 tablespoons (30 g / 1.06 oz) dill pickle relish
  • 2 ribs celery, about 1 cup / 100g (3.5 oz), sliced
  • ½ cup (75 g / 2.65 oz) diced red bell pepper
  • ½ small red onion, about ¼ cup / 40g (1.41 oz), finely diced
  • ¼ cup (60 g / 2.12 oz) full-fat sour cream
  • ¼ cup (60 g / 2.12 oz) mayonnaise
  • ¼ cup (60 ml / 2 fl oz) your favorite keto-friendly Barbecue Sauce
  • 1 tablespoon (15 g / 0.53 oz) prepared yellow mustard
  • This salad is delicious served warm right after mixing, or chilled like a traditional macaroni salad. For best results, let it chill for at least 30 minutes before serving.
  • For a spicy kick, swap the red bell pepper for finely diced jalapeños or add a pinch of cayenne pepper to the dressing.

Method
 

  1. Directions
  2. Preheat your oven to 425°F (220°C).
  3. Line a large, rimmed baking sheet with parchment paper for easy cleanup.
  4. Spread the cauliflower florets in a single, even layer on the prepared baking sheet.
  5. Sprinkle generously with sea salt and black pepper.
  6. Roast for 20 minutes, or until the cauliflower is fork-tender and slightly golden at the edges.
  7. Remove from the oven and set aside to cool completely.
  8. While the cauliflower roasts and cools, prepare the dressing.
  9. In a large mixing bowl, combine the cooked chicken, chopped bacon, dill relish, celery, red bell pepper, red onion, sour cream, mayonnaise, keto barbecue sauce, and yellow mustard.
  10. Stir until everything is thoroughly combined.
  11. Once the roasted cauliflower has cooled to room temperature, gently fold it into the chicken and dressing mixture until just combined. Be careful not to overmix.
  12. Serve immediately, or chill for at least 30 minutes to allow the flavors to meld. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
  13. Roasting the cauliflower until tender but not mushy is key. This step dries it out slightly, preventing the final salad from becoming watery.
  14. Add a handful of shredded sharp cheddar cheese for an extra layer of flavor and cheesy goodness.

Nutrition

Calories: 161kcalCarbohydrates: 8gProtein: 12gFat: 10g

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