This salad is the perfect solution for a fast meal packed with flavors to keep you satiated all day long

Kcal: 620 Proteins: 27 Fat: 53 Net Carbs: 6

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  • Preparation Time

    10 minutes
  • Baking Time

    15-18 minutes
  • Difficulty Rating

    1
  • Health Level

    4
  • Serves

    2

Ingredients

  • Chicken Breast, 1 portion(s) (200 g)
  • Celery, 1 stalk, large (11"-12" long) (64 g)
  • Mustard, 1 tablespoon (18 g)
  • Mayonnaise, 1/2 cup (108 g)
  • Walnuts, shelled, 1/4 cup (28 g)
  • Dill, 1 portion(s) (15 g)
  • Table salt, 1/2 teaspoon (3 g)
  • Romaine Lettuce, 4 leaf outer (112 g)
  • Cucumber, 1 Cucumber (200 g)

Instructions

  1. Preheat oven to 400F degrees and spray a baking pan with non-stick cooking spray
  2. Wash, trim and cut the celery. Cut the walnuts in small crumbles. Slice the cucumber.
  3. Bake the chicken breast for about 15-18 minutes, until fully cooked.
  4. Remove the chicken from the oven. Once cooled, cut it in pieces.
  5. In a bowl, combine celery, mustard, mayonnaise and salt. Mix well.
  6. Add the chicken and the cucumber to the bowl and toss.
  7. Cover the bowl and refrigerate for a couple of hours.
  8. Before serving, add the walnuts, fresh dill and lettuce leaves to garnish.

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Comments 34

    • Hi, NIKKYD. In place of the celery, you can use any very-low-carbohydrate vegetable suitable for cooking, including green leafies, zucchini, turnip, and green onions, as well as mushrooms. In place of dill, you can use any herb you want.

  1. Would it be ok if I made the chicken salad without the lettuce and cucumber. How would it effect the plan if my carbs were a little lower. Is there a big difference leaving them out of this dish?

    • Hi, Sharnie. If you aren’t allergic to seeds, you can use those (pumpkin seeds would be great here). If seeds are also out, then you can try cut up avocado (3/4 cup for the recipe) or an ounce of uncured bacon made into bits.

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