A staple dish at summertime luncheons and potlucks is chicken salad. However, the high-carb breads and PUFA oils that it typically comes with taint what ought to be beneficial. Fortunately, this dish provides a nutritious alternative that meets all paleo, Primal, and keto standards—not to mention hunger.
The next time you make chicken for supper, make a little extra so you can quickly throw this simple recipe together. It is ideal for a quick evening supper or workday lunch.
4 servings
(20 minutes in the kitchen, not including the time needed to cook the chicken)
Components:
Two pounds of cooked and shredded boneless, skinless chicken breast or thigh meat
3 ribs chopped celery
½ cup Mayo from Primal Kitchen®
Primal Kitchen Spicy Brown Mustard, two tsp.
One-half teaspoon of sea salt
Two teaspoons of freshly chopped thyme
Chopped pecans, ¼ cup
Eight butter lettuce leaves
Guidelines:
The cooked and shredded chicken, celery, Primal Kitchen Mayo, Primal Kitchen Spicy Brown Mustard, salt, and thyme should all be combined in a big bowl. Coat the chicken thoroughly by tossing it.
Refrigerate the bowl with a cover until it’s time to eat.
Add chopped pecans right before serving. Present in butter lettuce cups.
Details about Nutrition (per serving):
485 calories
2.2 grammes of total carbohydrates (1 gramme nett carbs)
52 grammes of protein
31 grammes of fat
