Low Carb Chicken Salad

Name: Low Carb Chicken Salad
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 serving(s)
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

(1)

Recipe by Chef #478189

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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READY IN: 1hr 5mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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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