Keto Chicken Salad for Two
1.0g
Net Carbs
26.5g
Protein
43.5g
Fat
4.8g
Fiber
514
Calories
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:
- Dice chicken and celery. Set aside.
- Preheat oven to 350°F. Place pecans on a baking sheet and toast for 8 minutes. Coarsely chop once cooled.
- 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.
- 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.
