One of my favorite fall dishes is Chicken Salad with Tomato Basil soup. My husband and I had a favorite restaurant we used to visit that served both of these, but they closed awhile ago so I started making them myself at home.
I’m not going to lie, I haven’t quite figured out a perfect recipe for the soup yet! I think I add something different every time I make it or I opt for a “premade” version.
The Chicken Salad however is pretty straight forward if you know what you like. I enjoy it several different ways, (with grapes, apples or cranberries… walnuts or pecans… with celery or without…) but my husband is a little more particular. That’s ok with me because this one is pretty darn good!
I’d also like to note that Chicken Salad is Keto friendly. And if you’re not following a Keto eating plan and are more like me and would prefer a lower fat version, it’s pretty easy to modify by switching up the mayo you choose.
Here’s what you need:
- 3oz Cooked diced chicken breast
- 40g Diced red or green seedless grapes
- 14g Chopped walnuts
- 60g Mayonnaise
- Salt & Cracked Pepper to taste
Directions:
In a bowl, mix ingredients together well and serve! It’s great on a bed of lettuce or I’ve also served it in a hollowed out tomato!
EASY PEASY!
Nutrition:
- CAL: 270
- PRO: 22g
- CARBS: 8g
- FAT: 16g (Hellmann’s Low fat mayo)
*Note:
Hellmann’s light mayo Cal: 350 / FAT:26g
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