Sonoma Chicken Salad
Carrot Sticks
Ingredients
- ¼ cup chopped pecans
- 2 cups shredded rotisserie chicken
- ¼ cup seedless red grapes, halved
- 1 stalk celery, thinly sliced
- ½ cup mayonnaise
- 1½ tsp apple cider vinegar
- ¼ tsp pepper
- 4 green leaf lettuce leaves (optional)
Instructions
- Toast nuts in a dry skillet over medium-high heat 3 to 4 minutes or until golden and fragrant.
- Combine nuts, chicken, grapes, and celery in a bowl. Combine mayonnaise, vinegar, and pepper; drizzle over chicken mixture, and stir well.
- Mound chicken salad onto lettuce leaves, if desired.
Side Dish Ingredients
- 3 carrots
Side Dish Instructions
- Cut carrots into ½-inch-thick sticks. Serve carrot sticks with chicken salad.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
356
|
19
|
375
|
| Fat (g) | 29 | 0 | 29 |
| Sat. Fat (g) | 5 | 0 | 5 |
| Protein (g) | 21 | 0 | 21 |
| Carb (g) | 4 | 4 | 8 |
| Fiber (g) | 1 | 1 | 2 |
| Sodium (mg) | 471 | 32 | 503 |
Keto Lunch Meal Plan
This recipe selected from the eMeals Keto Lunch Meal Plan.
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