Keto Chicken Salad for Two

DifficultyModerate
Yield2 servings
Prep10 mins
Cook8 mins

1.0g

Net Carbs

26.5g

Protein

43.5g

Fat

4.8g

Fiber

514

Calories

Keto Chicken Salad for Two
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.

Ingredients:

  • 1 1/4 cup, cooked, diceds Chicken Breast
  • 1 oz (20 halves) Pecan Nuts
  • 1 stalk, medium (7-1/2" - 8" long) Celery
  • 1 1/2 teaspoons Xylitol
  • 1/3 cup Real Mayonnaise
  • 1/2 teaspoon Poppy Seed
  • 1 1/2 teaspoons Vinegar (Cider)

Directions:

  1. Dice chicken and celery.  Set aside.   
  2. Preheat oven to 350°F.  Place pecans on a baking sheet and toast for 8 minutes.  Coarsely chop once cooled.  
  3. In a small bowl combine the cider vinegar and xylitol (sucralose may be substituted in the same amount; add 0.4g NC per serving); allow to dissolve for 1 minute then add the mayonnaise and poppy seeds blending to combine.  
  4. Combine the chicken, celery, pecans and dressing; toss to coat.  Season with salt and freshly ground black pepper.  Serve immediately or refrigerate for up to 3 days.

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