CHICKEN SALAD
2 cups cooked chicken, cut in bite-sized pieces
2 stalks celery, chopped
1/2 cup mayonnaise
Salt, to taste
1/8 teaspoon pepper
Chopped chives, optional
1/4 cup sugar free bread and butter pickles, chopped, optional
Mix all of the ingredients. Chill well.
Makes about 4-6 servings
Do not freeze
OPTIONAL ADDITIONS (count the additional carbs):
- Chopped hard boiled eggs
- A little lemon juice
- Diced green or red peppers
- Chopped dill pickles
- Chopped green onions
- Chopped pickled jalapeņo peppers
- Diced cucumber
- Chopped olives
- Cashews or other nuts
Per 1/4 recipe: 337 Calories; 27g Fat; 21g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs
Per 1/6 recipe: 224 Calories; 18g Fat; 14g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs
This is one of my favorite, simple recipes. I usually make it according to the basic recipe, but I found it's also good with chopped sugar free sweet pickles and a little Emeril's Essence.
UPDATE: I just tried an idea that I'd read somewhere online. I put my cut up chicken, celery, some sweet and some dill pickle relish and mayonnaise in my food processor with the chopping blade in place. I processed everything until it had a consistency similar to tuna salad. It's very nice like that and a lot more moist than with chunks of chicken. It would also be nicer for using on sandwiches or in lettuce wraps, etc.