Check out this easy chicken salad. It’s sweet and savory all in one bite and has a nice crunch from the celery and pecans. This is great for an easy lunch or mid day snack.
- Shredded chicken
- Chopped pecans
- Chopped Celery
- White Wine Vinegar
- Sweetener with a 1:1 ratio to sugar. I use Lakanto
HOW TO MAKE CHICKEN SALAD:
Luckily this is a super easy recipe that you can literally toss together in 5 minutes. The prep time is quick but you will need to allow a few hours to let it sit in the fridge to let the flavors meld together.
In a separate bowl start by mixing together the mayo, white wine vinegar and sweetener.
Add the mixture to the bowl of pecans, shredded chicken and celery and mix thoroughly until everything is well coated.
Once fully mixed place the chicken salad in an air tight container in the fridge for a few hours. By doing this it will allow everything to soften and for the flavors to meld together.
WHAT IF I DON’T HAVE SHREDDED CHICKEN?
If you don’t have time to pre make shredded chicken another super easy option for this would be to use rotisserie chicken. Just pick one up at the store and pull the meat off the chicken. You may actually enjoy the taste of rotisserie chicken more than regular shredded chicken breast.
WHAT TO SERVE WITH CHICKEN SALAD?
A few options to serve with this chicken salad would be to serve it with pork rinds, slices of celery, on top of lettuce or even with some low carb crackers.
Chicken salad can safely be eaten for 3-5 days after you make it as long as it has been properly stored in the refrigerator. I usually keep it for about 3 days in an airtight container in the fridge.
Click here for an easy way to make shredded chicken using your instant pot or crock pot.
Looking for more easy recipes? Try out these BBQ Smokies or these easy Low Carb Stuffed Celery bites.
- 2 cups Shredded Chicken 8 oz
- 1 oz chopped pecans
- 2 oz chopped celery
- 1 tsp white wine vinegar
- 1 tbsp Sweetener I use Lakanto which is a 1:1 ratio to sugar
- 1/3- 1/2 cup mayonnaise
- In a bowl mix together white wine vinegar, sweetener and mayonnaise.
- In a seperate bowl add the shredded chicken, chopped pecans and chopped celery.
- Mix in the mayo mixture to the bowl of chicken until everything is well coated.
- Place in an airtight container in the fridge for a few hours before serving.
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