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    You are in: Home / Recipes / Low Carb Chicken Salad Recipe
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    Low Carb Chicken Salad

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    15 mins

    50 mins

    Chef #478189's Note:

    This is a recipe that I just made by accident and it is fantastic for those of us on a Low Carbohydrate diet.

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    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Peel waxy covering off of rutabaga and cut in3to smaller pieces to boil until tender.
    2. 2
      Mash 1/2 of the rutabag with a tablespoon butter, cream and add salt and pepper to taste. Leave a little lumpy like you would for potato salad. Set aside.
    3. 3
      Chop pickles add to rutabagas.
    4. 4
      Cut chicken into bite sized pieces and add to rutabaga.
    5. 5
      Add 3-4 Tablespoons of Mayonnaise (to taste).
    6. 6
      Squeeze 2 limes and add the juice to the above mixture.
    7. 7
      Stir well and refrigerate for at least 30 minutes.
    8. 8
      Can be eaten with a fork as an entree,as a dip for celery or English cucumber or with Pork Skins as dip.

    Ratings & Reviews:

    • on December 01, 2010

      55

      Good recipe! It is great as is, but I ended up adding some seasonings to our taste (1 tsp. mustard & some Tony's seasoning), and it actually tastes like delicious potato salad to us. This recipe provided a very tasty low carb lunch. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Low Carb Chicken Salad

    Serving Size: 1 (189 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 145.6
     
    Calories from Fat 90
    62%
    Total Fat 10.1 g
    15%
    Saturated Fat 3.7 g
    18%
    Cholesterol 40.9 mg
    13%
    Sodium 543.1 mg
    22%
    Total Carbohydrate 4.7 g
    1%
    Dietary Fiber 0.4 g
    1%
    Sugars 1.9 g
    7%
    Protein 9.2 g
    18%

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