Low Carb Chicken Salad Recipe!

January 12, 2018

Growing up, my Nana made the best macaroni salad ever…
well almost!
She would put these little pink baby shrimp in the salad.
I loved everything about it except those shrimp.
I remember picking those out and leaving them for my nana to eat!
Over the years, my mom adapted the recipe
by leaving out those shrimp and adding less celery
because she doesn’t like the celery!
Maybe I just “outed” my mom by sharing this!
So for years Macaroni salad has been 
a summer favorite and is made at most family gatherings.
But my body doesn’t like pasta! It kind of makes me sad,
but it is just the truth of the matter. 
The last few months I’ve been doing Keto,
the ketogenic diet or also known as ketosis. 
When I am in ketosis, my body feels good.
When I add in carbs, my joints get achy, my stomach hurts, 
my muscles hurt, and I feel all around sluggish!
I hoped after I lost exactly half my body weight…
Yes I was 286 lbs,
lost 143 lbs, 
which means I weigh 143 lbs!! 
…I digress, anyways, I hoped that I would be able to 
add back in things like wheat bread and pasta,
and sugars!
I choose not to add those things back in, because I 
feel horrible when I eat them. Feeling good is way more important to me
than eating carbs! 
So basically I wanted to make 
Nana’s macaroni salad
in a keto chicken salad form!
And wow is it a keeper! 
My husband and kids kept coming to steal bites while I was making dinner!
First let me tell you the secret to basically ALL my recipes
that contain chicken.  
I cook frozen chicken breasts in my pressure cooker 
(heck yeah, I totally use frozen, I HATE touching raw chicken more than anything!)
You’ve heard everyone talking about the instant pot!
My parents gave all of us kids one for Christmas one year.
But my dad is all about “go big or go home!”
So he got us this awesome giant one…
in case we decide to do some canning! 
I haven’t yet…but plan to!
But I have way too many keto recipes in my head
that I want to get onto the blog…so canning will have to wait!
Back to the chicken…I put my 6 frozen chicken breasts
in my pressure cooker with 1 Tbsp of chicken bouillon and 1 cup water.
Seal it up and I have shreddable chicken in one hour!
I even try and put 2 nights of shredded chicken recipes in a row,
then I double the chicken in the pressure cooker,
and still in 1 hour, I have enough shreddable chicken for 2 dinners!!
This is the one I have and LOVE!!!! Like I said go big…10 qts!
I even steam eggs in here and get the easiest to peel eggs ever!!
Lots of friends love the instant pot though! They have a 6 or 8 qt.

***these contain affiliate links***

Ok already!!! Let’s get on to this recipe because that is why you here, right?!?

The Best Keto Chicken Salad Ever!!
4g Carbs | 24 g Protein | 64g Fats
Makes six 1 cup servings
1 1/2  lbs cooked shredded or diced chicken 
(read above how I make cooking chicken so easy)
2 cups chopped celery
1/4 cup chopped green onion (about 1 bunch)
2 cups mayo
2 oz cashews, chopped (how fine depending on 
your preference. I fine chop because my kids prefer that)
1/2-1 tsp garlic salt
1/2-1 tsp season salt
(using 1 tsp of both is kind of salty the first day…but perfect after
being in the fridge over night and of course eating it for lunch the next day)
I eat these in iceberg lettuce leaves (which is not counted in the macros)
Some of my family eat them in lettuce and some eat them 
on small croissants that I get at the grocery store. 
Oh so good! And so easy!!




This comment has been removed by the author.

Add Your Comment