Chicken Salad

chicken saladIngredients:
3# Chicken breast, cooked and pulled
1/2 c onion, chopped
1/2 c pecan halves
1 stalk celery, chopped
1-1/2 c mayo
1 tea yellow salad mustard
1/2 tea onion powder
1/2 tea garlic powder
1/2 tea salt
1/2 tea pepper


  1. in a large bowl with a lid, combine all ingredients
  2. refrigerate 1 hour before serving, store in fridge 4-5 days
  3. serve in salad, in a wrap or with low carb crackers

Servings:  12          Serving size:  1/2 cup         Net carbs:  0.8


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