Low Carb Chicken Salad

“This is a recipe that I just made by accident and it is fantastic for those of us on a Low Carbohydrate diet.”
READY IN:
1hr 5mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel waxy covering off of rutabaga and cut in3to smaller pieces to boil until tender.
  2. 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.
  3. Chop pickles add to rutabagas.
  4. Cut chicken into bite sized pieces and add to rutabaga.
  5. Add 3-4 Tablespoons of Mayonnaise (to taste).
  6. Squeeze 2 limes and add the juice to the above mixture.
  7. Stir well and refrigerate for at least 30 minutes.
  8. 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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