Low Carb Chicken Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Low Carb Chicken Salad3 C. Boiled, cooled, shredded chicken breast1/2 C. Mayonnaise1/2 C. Sour Cream4 T. Ranch Dressing1/4 C. toasted and chopped (not sliced) almonds
Set aside cooled and shredded chicken.
Mix all wet ingredients together then mix well into the chicken.
Add the almonds last.
Add any other ingredients you like.
Cover and refrigerate for up to 3 days.
Eat in a sandwich, in a salad, or just as a snack.
Serving Size: Makes 6 - 1/2 C. servings
Mix all wet ingredients together then mix well into the chicken.
Add the almonds last.
Add any other ingredients you like.
Cover and refrigerate for up to 3 days.
Eat in a sandwich, in a salad, or just as a snack.
Serving Size: Makes 6 - 1/2 C. servings
Nutritional Info Amount Per Serving
- Calories: 340.7
- Total Fat: 26.4 g
- Cholesterol: 67.5 mg
- Sodium: 243.3 mg
- Total Carbs: 2.5 g
- Dietary Fiber: 0.6 g
- Protein: 22.3 g
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