Description
A refreshing, low-carb chicken salad featuring bright lemon and fresh herbs, bound with avocado oil mayonnaise.
Ingredients
Scale
- 2 cups cooked, shredded chicken breast
- 1/2 cup avocado oil mayonnaise
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
- 1/4 cup celery, finely diced
- 1/4 cup toasted slivered almonds
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
Instructions
- Place the shredded chicken in a medium mixing bowl.
- Add the avocado oil mayonnaise, lemon juice, dill, parsley, and thyme to the bowl.
- Mix all ingredients together until the chicken is evenly coated.
- Stir in the diced celery and toasted slivered almonds.
- Season with salt and pepper to your taste.
- Cover the bowl and chill in the refrigerator for at least 30 minutes before serving to allow flavors to combine.
Notes
- Serve this salad in lettuce cups, over cucumber slices, or with keto crackers for a complete meal.
- For extra richness, you can substitute 1/4 cup of the mayonnaise with mashed avocado.
- This salad keeps well in the refrigerator for up to 3 days.
- Prep Time: 10 min
- Cook Time: 0 min
- Category: Lunch
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 350
- Sugar: 1
- Sodium: 350
- Fat: 28
- Saturated Fat: 4
- Unsaturated Fat: 24
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 1
- Protein: 24
- Cholesterol: 85