Low Carb Deviled Chicken Salad Recipes

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LOW CARB DEVILED CHICKEN SALAD RECIPE - (4.4/5)



Low Carb Deviled Chicken Salad Recipe - (4.4/5) image

Provided by Katecooks

Number Of Ingredients 6

1 whole chicken breast, cooked and cubed
1 hardboiled egg, chopped
1 ⁄2 cup celery, finely chopped
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
fresh chives or 1 green onion, snipped fine

Steps:

  • Prepare whole chicken breast;grilled is tastier. Cube and put in mixing bowl. Mix in chopped hardboiled egg,celery, and green onions or chives. Mix in mayonnaise and mustard. Add salt and fresh ground pepper to taste. Chill and enjoy

DEVILED CHICKEN SALAD



Deviled Chicken Salad image

Created for RSC#10. If you like tangy, this is for you. Eat it on it's own, in a sandwich or atop a nice crisp bed of lettuce.

Provided by Engrossed

Categories     Chicken

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 lb cooked boneless skinless chicken breast, shredded
1/2 cup red onion, chopped
1/2 cup pimento stuffed olives or 1/2 cup black olives, sliced
1/2 cup red bell pepper, chopped (optional)
1 -2 tablespoon capers, rinsed
2 tablespoons fresh parsley, chopped (optional)
1/4 cup Best Foods Mayonnaise
1/4 cup sour cream
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1/4 teaspoon paprika
1/8 teaspoon black pepper, more to taste
garlic salt, to taste (optional)

Steps:

  • Combine salad ingredients.
  • Stir together dressing ingredients.
  • Combine dressing with salad.

Nutrition Facts : Calories 284.8, Fat 12, SaturatedFat 3.5, Cholesterol 107.8, Sodium 307.2, Carbohydrate 6.5, Fiber 0.6, Sugar 2.4, Protein 36.1

LOW CARB CHICKEN SALAD



Low Carb Chicken Salad image

This is a recipe that I just made by accident and it is fantastic for those of us on a Low Carbohydrate diet.

Provided by sammie_miles

Categories     Kosher

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

1 rutabaga (cut up and boiled until tender)
1 tablespoon butter
1 tablespoon cream
2 kosher dill pickles
1 cup cooked chicken
3 -4 tablespoons mayonnaise
2 -3 tablespoons lime juice
salt
pepper

Steps:

  • Peel waxy covering off of rutabaga and cut in3to smaller pieces to boil until tender.
  • 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.
  • Chop pickles add to rutabagas.
  • Cut chicken into bite sized pieces and add to rutabaga.
  • Add 3-4 Tablespoons of Mayonnaise (to taste).
  • Squeeze 2 limes and add the juice to the above mixture.
  • Stir well and refrigerate for at least 30 minutes.
  • Can be eaten with a fork as an entree,as a dip for celery or English cucumber or with Pork Skins as dip.

Nutrition Facts : Calories 145.6, Fat 10.1, SaturatedFat 3.7, Cholesterol 40.9, Sodium 543.2, Carbohydrate 4.7, Fiber 0.4, Sugar 2, Protein 9.2

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