Strawberry Poppyseed Chicken Salad
This easy, low carb chicken salad is a sweet & tasty spin on a classic recipe. Serve as a chicken salad wrap on your favorite gluten-free tortilla, over a bed of lettuce, or as a sandwich on delicious gluten-free sourdough bread.
Servings: 6 servings
Ingredients
- 3 cups cooked shredded (or diced) chicken Rotisserie works great, just check your ingredients if doing Whole30 or if you have Celiac!
- 1 cup sliced strawberries
- ¼ cup red onion diced
- ¼ cup chopped pecans
- 3 stalks celery diced
- ⅔ cup mayo use ⅓ cup fat free Greek yogurt + ⅓ cup mayo for a lower fat option (won't be dairy free anymore)
- 2 tbsp lemon juice
- 1 tbsp poppyseeds
- 1 tbsp maple syrup feel free to add a little more if you like it sweeter!
- ½ tsp sea salt more to taste
Instructions
- Combine all of the ingredients in a large bowl and mix well to combine.
- Serve on a salad for paleo, or on bread of choice for a yummy sandwich! Enjoy!
Notes
How to Serve: Serve this chicken salad on a bed of lettuce for paleo, or on gluten-free bread of choice for a yummy sandwich! You can also make this into a chicken salad wrap by using your favorite gluten-free tortilla.
Storage: Store your leftover chicken salad in an airtight container in the refrigerator for up to 4 days. Give it a quick stir before serving.
Nutrition
Calories: 418kcal | Carbohydrates: 6g | Protein: 33g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 780mg | Potassium: 127mg | Fiber: 1g | Sugar: 4g | Vitamin A: 109IU | Vitamin C: 17mg | Calcium: 41mg | Iron: 1mg