Gluten free, low carb, diary free
Ingredients:
2 cups chopped or shredded poached or boiled chicken
1/4 cup mayo
1 small red bell pepper chopped
1/4 cup red onion
1 tsp garlic powder
1 1/2 tsp ground cumin
1/2 tsp coriander
Salt 1/4-1/2 tsp
Pepper 1/8-1/4 tsp
Instructions:
Boil or poached chicken is the best chicken to use because you don’t want any tough bits. Frying or baking can leave you a tough edges. Do not go overboard w the shredding of chicken. You don’t want it to be paste. Do all the chopping. Mix it all up. Eat the next day. All chicken salads require some time to sit. You can’t just make a chicken salad and then put it in your mouth. You will be unhappy.
Rough Nutrition:
1 cup per serving, 3 servings, Calories 391, carbs 5g, fat 16.23, protein 40g
Credit: I got the original of this from Gracious pantry. It has been tweaked.