Creamy Chicken Salad

What You’ll Need:

5 minutes prep | 0 minutes cook

Makes 4 Servings

2 Chicken breasts (check out an easy baked recipe HERE)

8 Tbsp Mayonnaise (Duke’s Regular has no added sugar)

1 tsp dried Thyme

1.5 tsp dried curry powder (yellow is our preferred)

1 tsp poultry seasoning

3 Tbsp Pecan halves (chopped)

salt and pepper to taste

Directions:

1. Shred or chop the baked chicken (can use rotisserie or canned if needed)

2. Mix mayo, thyme, curry and poultry seasoning with the chicken.

3. Chop the pecans (we put them in a sandwhich bag and smash them with the bottom of a cup - clean and easy)

4. Mix in pecans.

5. Sprinkle with Salt and Pepper to taste.

This goes well on a slice of bread (use 1 slice cut in half and just make the sandwich thick to decrease carb intake) or on a nice bed of chopped romaine lettuce.

281 Calories | 14g Protein | 2g Carb | 23g Fat

If you’re interested, here are the brands we use:

• Chicken - Simple Truth Organic or Pasture Raised from Kroger

• Mayo - Duke’s

• Curry - We always use a more yellow version to avoid spice

• Bread - Aunt Millie’s is our fav for soft whole wheat