Low Carb Chicken Salad

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

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• 1  rutabaga (cut up and boiled until tender)
• 1  tablespoon butter
• 1  tablespoon  cream
• 2  kosher dill pickles
• 1  cup  cooked chicken
• 3 -4  tablespoons mayonnaise
• 2 -3  tablespoons lime juice
•  salt
•  pepper

Directions

1. Peel waxy covering off of rutabaga and cut in3to smaller pieces to boil until tender.
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. Chop pickles add to rutabagas.
4. Cut chicken into bite sized pieces and add to rutabaga.
5. Add 3-4 Tablespoons of Mayonnaise (to taste).
6. Squeeze 2 limes and add the juice to the above mixture.
7. Stir well and refrigerate for at least 30 minutes.
8. Can be eaten with a fork as an entree,as a dip for celery or English cucumber or with Pork Skins as dip.