Low Carb Lynn's Creamy Chicken Salad Recipe
Prep Time
10 minutes
Total Time
15 minutes
Yield
5
servings
Ingredients
- 1 12½ oz. can chunk chicken breast in water
- ¼ cup cup avocado oil mayonnaise (or Virta-friendly mayonnaise of your choice)
- 14 oz can quartered artichokes
- 2 hards boiled eggs (diced)
- ½ cup almond slivers
- 1 teaspoon black pepper
- salt (to taste)
Nutrition Info Per Serving
Serving Size
1 cup
Carbohydrates
9
g
Protein
23
g
Fat
21
g
Calories
326
You scoured for the best low carb chicken salad, and now you're here. Fantastic! Taste just one mouthful of this creamy, low-carb chicken salad, and you will be astounded with how much delicious flavor can be packed into a single dish without wrecking your metabolic health. Ready to cook the best chicken salad you've had in your life? Read on!
Instructions
- Hard boil 2 eggs. (Place 2 eggs in a pot of room temp or cool water, bring to a boil, cover, remove from heat, set the timer for 10 minutes, and then put eggs into ice water bath). You may also use pre-cooked hard boiled eggs.
- While waiting for eggs, combine canned chicken, mayonnaise, artichokes, slivered almonds, black pepper, and salt in the mixing bowl and stir well.
- Peel and dice eggs once cooled. Add diced hard boiled eggs to mixture and stir to combine.
- Serve with celery, pork rinds, on a salad, with cheese crisps, or on it’s own.