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