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Low Carb Chicken Salad

A creamy chicken salad topped with pecans, chives, and celery.
Course Main Course
Cuisine American
Keyword low carb chicken salad
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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
US Customary - Metric

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