Low Carb Chicken Salad

Chicken Salad is one of the most versatile dishes out there. If you’ve tried it at a few different grocery stores or restaurants, then you’ll know exactly what I’m talking about!

Each chicken salad is made differently: ground, chunky, shredded, filled with onions, nuts, and tons of other ingredients. Considering that everyone is going to like their chicken salad a little different, I won’t bother saying this chicken salad is “the best” or “the original.”

Instead, I’ll let you use this recipe as a starting point for making this your own low carb chicken salad. Just add and subtract whatever tastes right to you.

This recipe is a favorite in my household. Something about it is just so fancy and delectable. While it makes a perfect lunch at a picnic, I love to make a batch just for me whenever I need a treat.

The chicken is shredded, which means it has a a subtle presence in the salad. You can cut the leave the chicken cubed for a stronger chicken flavor. But I like letting the onions and fresh herbs to shine.

Make it at home

• Dijon – Dijon Mustard

3.88 from 8 votes

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Low Carb Chicken Salad

Course Entree

Prep Time 10 minutes

Total Time 10 minutes

Servings 4

Author Andres Regalado

Ingredients

• 2 cups chicken shredded
• 1 celery stalk thinly sliced
• 3 green onions chopped
• 1/4 cup pecans chopped
• 1 tablespoon dill minced
• 1 cup mayonnaise
• 2 tablespoons dijon mustard
• salt and pepper to taste

Instructions

1. In a large bowl, toss together celery, onions and chicken.
2. In a separate bowl, combine mayonnaise, pecans, dijon mustard, salt and pepper. Add dill and any other herbs of your choosing.
3. Pour dressing mayonnaise dressing over the chicken and vegetable mixture and stir until thoroughly mixed.
4. Refrigerate for at least 2-3 hours.

Recipe Notes

Serving size: 1 Serving (Total recipe makes 4 servings)
Protein 18.89g, Cals 576, Fat 54.69g,Carbs 1.80g, Fiber 0.90g — NET CARBS: 0.90g