This LCHF Chicken Salad is easy, super tasty and loaded with vitamin C.
It is the perfect LCHF chicken salad to throw together using leftovers and bits from the fridge.
You can prep it ahead to keep in the fridge for the week to come, it’s a perfect lunch box salad!
You might know that I hate wasting food and I’m always looking for clever ways to use up either leftovers or bits from the fridge… {Thanks Dad!}
It’s scary how we end up doing the same things our parents do / did… {LOL}
My dad would always create salads or stews made from leftover bits and then often use the leftovers from those again… And here I am doing the same thing. Oh well, I now see the value in that!
So, getting back to my yummy LCHF chicken salad; this dish is really easy to prepare and only needs a few key ingredients.
These ingredients are bound to be in most LCHF kitchens:
Bacon
Cauliflower
Broccoli
Spinach
Almond flakes
Mayonnaise
Cooked chicken
Servings: 4
Time: 10 mins
Difficulty: super easy
You will need:
2 cups cooked & chopped chicken {you can use any of the meat}
1/2 head of cauliflower, raw, chopped
1/2 head of broccoli, raw, chopped
1 lemon
salt
pepper
1/4 cup almond flakes, toasted
2 heaped tbsp. mayonnaise {adjust to your liking}
olive oil
1 cup finely shredded spinach {any variety will do}
250 g streaky bacon, cooked and chopped
Start by mixing the chopped chicken with the mayo and season with salt.
Next, mix the veggies together, squeeze the lemon juice onto it and sprinkle with the toasted nuts.
Mix in the chicken mayo and drizzle generously with olive oil.
Add in the bacon bits, season and serve.
So easy!!
Raw cauliflower is very high in vitamin C and so is broccoli, plus it contains the fat-soluble vitamin K, which makes all the elements in this salad a perfect match!
The raw veggies add a nice crunch and even the kiddos will enjoy this one.
Try this for your next picnic or lunch box, I also love to make this for a light dinner on a hot Summer’s eve.
