Leftover Low Carb Chicken Salad Recipe
Sometimes, my husband and I like to pick up a rotisserie chicken from our local grocery store and bring it home. However, we really only like to eat the white meat, so I’ll pick off enough of the breast meat for us to eat for dinner that night. But oh no, now I’m stuck with the rest of the chicken. What do I do with it now?
Make chicken salad! When all the white and dark meat is mixed together, it doesn’t bother me as much. You can, obviously, make this recipe from any chicken you want. I have made this with regular cooked chicken and put it in the food processor, but I didn’t like the texture as much (it was like eating mash). Salvaging all the chicken meat off the bone is a bit of a pain, but I usually just sit down and watch something when I do it.
I personally used Kraft’s Mayo with Olive Oil, but you can use any mayo you want, and low-carbers would be better off using real mayo because the Mayo with Olive Oil has 2 grams of carbs per serving. I went with it anyway, though, because I calorie count on top of watching my carbs.
Leftover Low Carb Chicken Salad Recipe
Prep Time: 40 minutes
Cook Time: 0 minutes
Ingredients:
1 medium/large shallot, chopped
2 tsp of dry parsley (can use fresh if desired)
1 leftover rotisserie chicken
4-6 tbsp of mayonnaise
Liberal amount of yellow mustard
Handful of green or black olives (optional)
Directions:
1. Take off the rest of the chicken meat (all the pieces you desire to eat) and tear it into small pieces in a medium bowl.
2. Mix parsley and chopped shallot together with the chicken meat.
3. Add mayo 2 tablespoons at a time and mix together. You may need to add more mayo as you see fit.
4. Add yellow mustard, at least enough to coat all of the chicken mix. You can add more if you desire.
5. Add sliced olives to the mixture or leave it for when you’re ready to eat your salad.
6. Enjoy!
Make chicken salad! When all the white and dark meat is mixed together, it doesn’t bother me as much. You can, obviously, make this recipe from any chicken you want. I have made this with regular cooked chicken and put it in the food processor, but I didn’t like the texture as much (it was like eating mash). Salvaging all the chicken meat off the bone is a bit of a pain, but I usually just sit down and watch something when I do it.
I personally used Kraft’s Mayo with Olive Oil, but you can use any mayo you want, and low-carbers would be better off using real mayo because the Mayo with Olive Oil has 2 grams of carbs per serving. I went with it anyway, though, because I calorie count on top of watching my carbs.
Leftover Low Carb Chicken Salad Recipe
Prep Time: 40 minutes
Cook Time: 0 minutes
Ingredients:
1 medium/large shallot, chopped
2 tsp of dry parsley (can use fresh if desired)
1 leftover rotisserie chicken
4-6 tbsp of mayonnaise
Liberal amount of yellow mustard
Handful of green or black olives (optional)
Directions:
1. Take off the rest of the chicken meat (all the pieces you desire to eat) and tear it into small pieces in a medium bowl.
2. Mix parsley and chopped shallot together with the chicken meat.
3. Add mayo 2 tablespoons at a time and mix together. You may need to add more mayo as you see fit.
4. Add yellow mustard, at least enough to coat all of the chicken mix. You can add more if you desire.
5. Add sliced olives to the mixture or leave it for when you’re ready to eat your salad.
6. Enjoy!