Quick and easy Dill Chicken Salad. Why get store-bought chicken salad when making your own healthy version is so easy and inexpensive.
This Dill Chicken Salad has been a game changer for me! I have been eating on repeat at least 3 times a week. For the last couple of months I had been buying this delicious chicken salad from our local grocery store deli. It was out of pure ease. We recently moved and it was easier to just grab something that was ready to eat than it was to cook. Every time I bought it, I felt a little guilty because I knew that I could make a better tasting, cleaner ingredient version for way cheaper. Well, I finally did and this was the end result. I will never eat the store bought version again. It is super easy to make and has minimal ingredients. It is really low in carbs, coming in at just over 1 net carb per serving. It doesn’t get much lower than that.
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Dill Chicken Salad – Low Carb, Paleo
My favorite way to cook the chicken for this recipe is to pan-sear it in butter. It gives it excellent flavor and makes the chicken incredibly juicy.
- 1 lb chicken breast, cooked and cubed
- 1/2 cup celery, diced (one large rib)
- 1/3 cup onion, finely chopped
- 3/4 cup mayonnaise, more to taste
- 1 tbsp + 1 tsp Dijon mustard
- 3 tbsp fresh dill OR 3 tsp dried dill
- sea salt and black pepper, to taste
- In a large mixing bowl, combine chicken, celery, onion, mayonnaise, Dijon, dill, sea salt and black pepper. Mix until well combined.
- Serve on fresh lettuce leaves or just dig right in!
Per Serving - 1/2 Cup Calories: 236 | Fat: 16.5g | Protein: 12g | Total Carbs: 1.5g | Fiber: .25g | Net Carbs: 1.25g