Low-Carb Chicken Salad Recipe
1-2 lbs of chicken breast
1/2-1 cup of olive oil mayo
3 stalks of celery
Salt and pepper, to taste
Cayenne pepper or curry powder, to taste
Cook the chicken in a Crock-Pot for 4-8 hours on low, depending on how much chicken you’re going to use. If you use two pounds of chicken, I would go closer to the 6-8-hour mark.
When the chicken is done, put it in a big mixing bowl, and shred it up. Next, add your mayo. Again, how much mayo will depend on how much chicken you use. If you use one pound of chicken, go with a ½ cup; if you use two pounds of chicken, go with one cup.
Next, add your celery and scallions (diced) and spices. Mix it all together and it’s ready to eat. My favorite way to eat it is with crackers, but you can eat it plain or put it on a sandwich, too!
Macros (for 1 lb of chicken and ½ cup of mayo; per serving. Makes about 4 servings)
Protein: 25 grams
Carbs: ~6-7 grams
Fat: ~7 grams
Perfect macros if you ask me! It’s also a great dish to bring to your holiday parties. Be sure to let me know the different ways you all eat this! 😊