A nutritious chicken salad

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:

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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.

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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

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