This chicken salad recipe is named after my Mom who made this for dinner one evening with left-over grilled chicken. She would normally sweeten it up with raisins, but she spared them in this recipe since she knew I was on the keto diet and I couldn't have that added sugar.
My Mom is awesome at making up food on the fly. Throw in a little of this, a little of that...taste...a little more of this, a little more of that. You know how it goes!
This past summer my whole family met for a few weeks at our family lake house. When my Mom has visitors she loves to cook up big dinners. Well, after several days of grilling big steak and chicken dinners, the refrigerator was full of leftovers! So on a whim she whipped this up for dinner one night after we had been playing on the lake all day. It was a fantastic quick, simple and refreshing dinner for a hot summer evening.
I really do love chicken salads or tuna salads, but I honestly forget to make them a lot because I over-think dinner and that it needs to be fancy. This chicken salad can be made up real quick without having to cook a thing. I mix it up in a tupper-ware in less than 20 minutes (faster if you're using a food processor) and just spoon out in a bowl when I need a quick lunch or dinner. You can eat with almond crackers or keto bread toasted.
The onions can be strong and over-whelming, so make sure to chop them up good so you only get a small pieces in each bite.
You can also substitute miracle whip for the mayo for some added sweetness and only a few additional carbs. When you're really in a pinch you even used canned chicken (please don't scoff and tell me you don't use canned fish?!)