Low Carb Chicken Salad
A creamy chicken salad topped with pecans, chives, and celery.
Servings 4 Servings
1. Cut chicken into bite sized chunks. Add 1 tbsp coconut oil to a medium heat pan and add the chicken. Cook fully through.
2. Add chicken thighs to a microwave safe dish and submerge chicken with water. Cook 6-8 minutes or until chicken is fully cooked through. Cut up into bit sized chunks
Combine all the ingredients above except the pecans and cooked chicken into a bowl.
Once fully combined add the chicken and toss. Add the pecans and toss again.
Store in fridge and serve cold!
Calories: 367kcal | Carbohydrates: 2g | Protein: 34g | Fat: 25g