Keto Chicken Salad - 77% fat - 22% protein - 1% carbs
kiramaniac
Posts: 800 Member
The husband and I have been making this once a week for the last few. Awesome keto specs, and it is delicious! 1 net carb per serving.
INGREDIENTS
16 oz Roasted chicken
16 Tbsp Mayonnaise
1 tbsp lemon juice
1 tsp garlic (I like the stuff in a tube - but use what you've got)
1/2 - 1 cup diced celery. I use about 4 celery sticks - the small ones you'd use for snacking. This adds some nice crunch.
1/4 red pepper, diced (that's a fourth of the pepper). Sometimes I use roasted red pepper. Both are good.
1 tbsp Dijon mustard
INSTRUCTIONS
1- Buy one of those whole roasted chickens. Eat the dark meat for your dinner.
2 - Strip the remaining white meat off the chicken. Typically I get 16-18 oz. Discard skin and bones (or make some broth).
3 - Cut chicken into bite-sized chunks. WEIGH THE CHICKEN!
4 - Add Mayo. Use 1 tbsp mayo for every oz of chicken. (Note 13 grams of mayo per tbsp - I usually weigh instead of measure)
5 - Add remaining ingredients. Adjust proportions based on how much chicken you started with.
6 - portion into 4 servings.
7 - eat by itself, or on celery sticks or bell pepper.
4 Servings, when starting with 16 oz. chicken.
494 Calories, 43 g fat, 2 g carbs, 27 g protein. 77% fat -22% protein -1% carbs
Adjust the mayo down if you want a higher protein % (but why????) :-)
INGREDIENTS
16 oz Roasted chicken
16 Tbsp Mayonnaise
1 tbsp lemon juice
1 tsp garlic (I like the stuff in a tube - but use what you've got)
1/2 - 1 cup diced celery. I use about 4 celery sticks - the small ones you'd use for snacking. This adds some nice crunch.
1/4 red pepper, diced (that's a fourth of the pepper). Sometimes I use roasted red pepper. Both are good.
1 tbsp Dijon mustard
INSTRUCTIONS
1- Buy one of those whole roasted chickens. Eat the dark meat for your dinner.
2 - Strip the remaining white meat off the chicken. Typically I get 16-18 oz. Discard skin and bones (or make some broth).
3 - Cut chicken into bite-sized chunks. WEIGH THE CHICKEN!
4 - Add Mayo. Use 1 tbsp mayo for every oz of chicken. (Note 13 grams of mayo per tbsp - I usually weigh instead of measure)
5 - Add remaining ingredients. Adjust proportions based on how much chicken you started with.
6 - portion into 4 servings.
7 - eat by itself, or on celery sticks or bell pepper.
4 Servings, when starting with 16 oz. chicken.
494 Calories, 43 g fat, 2 g carbs, 27 g protein. 77% fat -22% protein -1% carbs
Adjust the mayo down if you want a higher protein % (but why????) :-)
0
Replies
-
This sounds heavenly.
Will definitely give this a try!!! Those macros are amazing!!! :drinker:0 -
Sounds awesome!0
-
Thanks for sharing Kira... I made Chicken salad the other night with left over chicken breasts.. I bet that roasted chicken adds some lovely flavor!0
-
I'll give I a try for lunch later today. I got every ingredient on the list in my kitchen ha!0
-
Thanks for sharing Kira! I love a good chicken salad.0
-
Thanks, especially for adding macros! Must try, yum!0
-
Sounds yummy - can't wait to try it!!0
-
One addition! Add salt or lite salt to taste. Some of the Roasted Chickens are pretty loaded, so it may not need anything.0
-
Bump because I have a chicken to roast in the fridge.0
-
Really great way to use up the low fat chicken breast and get those fat macros where they should be!0
-
^^Me too!! Thx for posting!! (:I'll give I a try for lunch later today. I got every ingredient on the list in my kitchen ha!0 -
Nice. I was just wondering what to do with half a cooked turkey in the fridge. This sounds good.0
-
Does Hellmans mayo contain trans fats?
If we make our own mayo, must use veg oil, which is not good for us?0
