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Low Carb Chicken Salad

Course Entree
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Author Andres Regalado


  • 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


  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