Sonoma Chicken Salad
Carrot Sticks
Ingredients
- ¼ cup chopped pecans
- 2 cups shredded rotisserie chicken, skin removed
- ¾ cup red seedless grapes, halved
- 1 stalk celery, thinly sliced
- ⅓ cup mayonnaise
- 2 tsp honey
- 1½ tsp apple cider vinegar
- 4 green leaf lettuce leaves (optional)
Instructions
- Toast pecans in a dry skillet over medium-high heat 3 to 4 minutes or until golden and fragrant.
- Combine chicken, grapes, celery and pecans.
- Combine mayonnaise, honey, vinegar and black pepper to taste; drizzle over chicken mixture and stir well.
- Mound chicken salad mixture evenly onto lettuce leaves, if using.
Side Dish Ingredients
- 6 carrots, peeled
Side Dish Instructions
- Cut carrots into ½-inch-thick sticks.
- Serve carrot sticks with tuna salad.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 |
Low Carb Lunch Meal Plan
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