Aunt Rea's Chicken Salad Low Carb Southern Goodness

Ingredients

• Celery

  Raw

  100g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Parsley

  Raw

  2 tbsp or 8g

• Chicken breast

  Broilers or fryers, meat and skin, raw

  5 oz or 142g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Dill Relish

  Heinz

  ½ tablespoon or 50g

• Garlic

  Raw

  ⅛ tsp or 0.3g

• Primal Mayo with Olive Oil

  Mayo made with Olive Oil. Found in "supplements" page of program.

  5 tbsp or 500g

• Dijon mustard

  Grey poupon

  1 tsp or 5g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Make this gorgeous chicken salad by hand or use the food processor to make work even easier. Place celery, onions and parsley in the bowl of a food processor. Pulse until veggies are extremely fine. Transfer to a mixing bowl. Add chunks of chicken white meat (see note). Pulse until very fine. Transfer to mixing bowl. Grate peeled hard-boiled egg on the largest grater on a box grater or split and pulse in food processor until very fine but still separate piece. Transfer to mixing bowl.
2. Add remaining ingredients through Country Dijon Mustard. Mix well using a large spoon or spatula. Season to taste with kosher or coarse grain sea salt and freshly ground black pepper. Mix again to thoroughly incorporate. Keep refrigerated in an airtight container up to 1 week.
3. (source: http://fluffychixcook.com/aunt-reas-chicken-salad-low-carb-southern-goodness/)