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: 481kcal | Carbohydrates: 2g | Protein: 48g | Fat: 30g | Saturated Fat: 6.5g | Trans Fat: 0.2g | Cholesterol: 229mg | Sodium: 310mg | Fiber: 1g | Sugar: 1g