LOW CARB CHICKEN SALAD

INSTRUCTIONS
In a large bowl, toss together celery, onions and chicken.
In a separate bowl, combine mayonnaise, pecans, dijon mustard, salt and pepper. Add dill and any other herbs of your choosing.
Pour dressing mayonnaise dressing over the chicken and vegetable mixture and stir until thoroughly mixed.
Refrigerate for at least 2-3 hours.

PREP TIME
10 mins
TOTAL TIME
10 mins

Recipe type: Entree
Serves: 4
INGREDIENTS
2 cups chicken, shredded
1 celery stalk, thinly sliced
3 green onions, chopped
¼ cup pecans, chopped
1 tablespoon dill, minced
1 cup mayonnaise
2 tablespoons dijon mustard
salt and pepper, to taste

NOTES
Serving size: 1 Serving (Total recipe makes 4 servings)
Protein 18.89g, Cals 576, Fat 54.69g,Carbs 1.80g, Fiber 0.90g — NET CARBS: 0.90g

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