Chicken Salad

Serves 4

2g Carbs per serve




1 celery ribs, minced finely

1 green onion, minced finely

2 tablespoons Italian parsley, minced finely

150 grams roasted chicken breast meat, minced finely

1 large hard-boiled egg, chopped finely

1/8 teaspoon granulated garlic

1/3 cup mayonnaise

1 teaspoon Dijon Mustard

Kosher salt fresh ground black pepper




  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. 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 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.