Keto Chicken Salad Recipe

Jane Estoperez

Servings: 4 

Prep time: 10 minutes

Total time: 10 minutes

Ingredients

  • 2 cups Cooked, shredded chicken
  • 2 Boiled eggs, chopped
  • 1/4 cup Chopped dill pickles
  • 1/4 cup Chopped pecans
  • 1/4 cup Minced yellow onion
  • 1/2 cup Mayonnaise
  • 1 teaspoon Yellow mustard
  • 1 teaspoon White distilled vinegar
  • 1 teaspoon Fresh dill
  • Salt and pepper, to taste

Instructions

  1. Combine everything together in a mixing bowl before adding the chicken.
  2. Add the chicken to the mixture and stir well to coat.
  3. As desired, season with salt and pepper after tasting.
  4. Before serving, chill for an hour for the best flavor.

 

Nutrition Facts

Serving size: 1 serving

Calories: 394kcal

Total Fat: 33g

Saturated Fat: 6g

Trans Fat: 0g

Unsaturated Fat: 25g

Cholesterol: 155mg

Sodium: 420mg

Carbohydrates: 3g

Net Carbohydrates: 2g

Fiber: 1g

Sugar: 1g

Protein: 21g

Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.

How to Store the Keto Chicken Salad Recipe

Store tightly covered in the refrigerator for 3-5 days.

 

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