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 Easy Chicken Salad

This versatile, high-fat, low-carb chicken salad is perfect for quick lunches or dinners. It’s packed with flavor and stays fresh in the fridge for up to 5 days.

(Serves 4):

• 2 cups cooked chicken, shredded (rotisserie works great)
• 1/2 cup avocado oil-based mayonnaise
• 1/4 cup diced celery (about 2g net carbs)
• 1/4 cup chopped pecans (about 1g net carbs)
• 2 tbsp chopped fresh dill
• 1 tbsp lemon juice
• Salt and pepper to taste

Steps:

1. In a large bowl, mix mayonnaise, lemon juice, dill, salt, and pepper.
2. Add shredded chicken, celery, and pecans; stir until well combined.
3. Divide into 4 airtight containers (about 3/4 cup each). Store in the fridge.
4. Serve with lettuce wraps, cucumber slices, or as-is for a quick, healthy meal.

Time-Saving Tip: Double the recipe while you’re at it, and pair with pre-washed greens or hard-boiled eggs for variety. Prep once, eat all week!

Try this meal prep hack this week and let me know how it goes, just hit reply!

Ready to take the next step?

Text 434-227-2494 to book a 1:1 session where we’ll explore your needs and how I can help you to create a personalized meal plan to crush your health goals.

To your health and well-being,

Jessy.