Low Carb Chicken Salad
A creamy chicken salad topped with pecans, chives, and celery.

Total
25 minServings
4Difficulty
EasyEst. Cost
$20–$33Ingredients
- 1.5 lb Boneless/Skinless Chicke Thighs
- 1/3 cup mayonnaise
A creamy chicken salad topped with pecans, chives, and celery.

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1. Cut chicken into bite sized chunks. Add 1 tbsp coconut oil to a medium heat pan and add the chicken. Cook fully through.
2. Add chicken thighs to a microwave safe dish and submerge chicken with water. Cook 6-8 minutes or until chicken is fully cooked through. Cut up into bit sized chunks
Combine all the ingredients above except the pecans and cooked chicken into a bowl.
Once fully combined add the chicken and toss. Add the pecans and toss again.
Store in fridge and serve cold!
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