CHICKEN SALAD

CHICKEN SALAD
2 cups cooked chicken, cut in bite-sized pieces
2 stalks celery, chopped
1/2 cup mayonnaise
Salt, to taste
1/8 teaspoon pepper
Chopped chives, optional
1/4 cup sugar free bread and butter pickles, chopped, optional

Mix all of the ingredients. Chill well.

Makes about 4-6 servings
Do not freeze

OPTIONAL ADDITIONS (count the additional carbs):

• Chopped hard boiled eggs
• A little lemon juice
• Diced green or red peppers
• Chopped dill pickles
• Chopped green onions
• Chopped pickled jalape駉 peppers
• Diced cucumber
• Chopped olives
• Cashews or other nuts

Per 1/4 recipe: 337 Calories; 27g Fat; 21g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs
Per 1/6 recipe: 224 Calories; 18g Fat; 14g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs

This is one of my favorite, simple recipes. I usually make it according to the basic recipe, but I found it's also good with chopped sugar free sweet pickles and a little Emeril's Essence.

UPDATE: I just tried an idea that I'd read somewhere online. I put my cut up chicken, celery, some sweet and some dill pickle relish and mayonnaise in my food processor with the chopping blade in place. I processed everything until it had a consistency similar to tuna salad. It's very nice like that and a lot more moist than with chunks of chicken. It would also be nicer for using on sandwiches or in lettuce wraps, etc.

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