Low Carb Chicken Salad

Recipe by Chef #478189
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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