Low Carb Chicken Salad
A creamy chicken salad topped with pecans, chives, and celery.
Servings 4 Servings
Calories 481kcal
Ingredients
- 1.5 lb Boneless/Skinless Chicke Thighs
- 1/3 cup mayonnaise
- 2 tbsp sour cream
- 1/2 lemon juice
- 2 stalks celery
- 1/4 cup Raw Pecans
- 1.5 tbsp parsley
- 1.5 tbsp chives
- 1/4 tsp Pink Himalayan Salt
- 1/8 tsp black pepper
Instructions
Cooking Chicken
- 1. Cut chicken into bite sized chunks. Add 1 tbsp coconut oil to a medium heat pan and add the chicken. Cook fully through.
- 2. Add chicken thighs to a microwave safe dish and submerge chicken with water. Cook 6-8 minutes or until chicken is fully cooked through. Cut up into bit sized chunks
Chicken Salad
- Combine all the ingredients above except the pecans and cooked chicken into a bowl.
- Once fully combined add the chicken and toss. Add the pecans and toss again.
- Store in fridge and serve cold!
Notes
Net Carbs: 2g
Nutrition
Calories: 481kcal | Carbohydrates: 2g | Protein: 48g | Fat: 30g | Saturated Fat: 6.5g | Trans Fat: 0.2g | Cholesterol: 229mg | Sodium: 310mg | Fiber: 1g | Sugar: 1g