Low-Carb Chicken Salad with Pecans
A delicious low-carb chicken salad recipe.
Ingredients
- 2 ½ cups cooked chicken chopped or shredded (about 12 oz)
- ⅓ cup homemade mayo adjust for creaminess (Use store bought if desired)
- ½ cup celery finely chopped
- ¼ cup red onion finely chopped
- ¼ cup pecans chopped (toasted for more flavor)
- ½ tsp sea salt or to taste
- ¼ tsp black pepper
- ¼ tsp garlic powder
- ¼ tsp smoked paprika optional, adds depth
- 1 tsp Dijon mustard optional but enhances flavor
- 1 tsp lemon juice or apple cider vinegar adds brightness
Instructions
- In a large bowl, combine the chicken, celery, onion, and pecans.
- In a small bowl, mix the mayo, mustard, lemon juice, and spices.
- Pour the dressing over the chicken mixture and stir until well combined.
- Taste and adjust seasoning if needed. Chill at least 30 minutes before serving for best flavor.
Notes
Approximate Nutrition Facts (Per Serving)
Calories: 370
Protein: 27g
Fat: 28g
Saturated Fat: 4g
Carbohydrates: 3g
Fiber: 1g
Net Carbs: 2g
Sugar: 1g
Sodium: ~400mg (depends on added salt and mayo)
Nutritional Notes:
Based on use of homemade mayo with avocado oil, no sugar.
Chicken provides lean protein; pecans add healthy fats and a bit of fiber.
Low in carbs, gluten-free, keto and paleo friendly (depending on mustard used).
Calories: 370
Protein: 27g
Fat: 28g
Saturated Fat: 4g
Carbohydrates: 3g
Fiber: 1g
Net Carbs: 2g
Sugar: 1g
Sodium: ~400mg (depends on added salt and mayo)
Nutritional Notes:
Based on use of homemade mayo with avocado oil, no sugar.
Chicken provides lean protein; pecans add healthy fats and a bit of fiber.
Low in carbs, gluten-free, keto and paleo friendly (depending on mustard used).