Creamy rich chicken salad, Texas style with pecans and celery, a vintage recipe that used to be served at the Zodiac Room in Neiman's Dallas. This version has been adjusted for low carbs.
Course Salad
Cuisine low carb
Keyword chicken, salad
Prep Time 5 minutesminutes
Total Time 5 minutesminutes
Servings 6servings
Calories 506kcal
Author Katherine Peters
Ingredients
1poundcooked chicken breastscut into 1/2-inch cubes
1cupmayonnaise
1/4cupxylitol or preferred 0 carb sweetener
1cupthinly sliced celery
1/2cup pecans, chopped and toasted
1tablespoonchopped parsley
1teaspoonkosher salt
1/2cupheavy whipping cream
Freshly ground black pepper
Smoked paprika to garnish
Instructions
Whip the cream and set aside (do not sweeten it)
Mix the mayonnaise, salt, and sweetener. Set aside.
Add the chicken, pecans, and celery to a bowl.
Mix in the mayonnaise mixture until the ingredients are coated.
Add black pepper to taste.
Fold in the whipped heavy cream and parsley.
Sprinkle smoked paprika over the top and serve on a bed of lettuce or baby spinach.
Notes
Do NOT substitute Miracle Whip for Mayo! 6 servings