Low Carb Sonoma Chicken Salad

This delicious Low Carb Sonoma Chicken Salad is chock full of textures and flavors. Tender sauteed chicken breast is diced up and tossed with mayo, grapes, blueberries, salted pecans, crunchy celery, and poppyseeds. This salad would be perfect on top of a bed of spring mix or a couple of slices of Keto bread. This crunchy salad is both sweet and salty and will surely satisfy any hunger. The best part is you can make the salad in advance to be ready for whenever a craving strikes.

Are grapes and honey low carb?

If you consumed many grapes and honey, then no, but a few grapes and a drizzle of honey in moderation are completely fine on a Low Carb diet, especially paired with higher fats.

What kind of pecans should I use?

You can use any store-bought roasted and salted pecans, but feel free to use these pecans in the recipe (which is what we did)! https://www.carbmanager.com/recipe-detail/ug:00bbb6e1c4364f7bb29478b261d3bb3c/keto-air-fryer-flour-salted-pecans.

How many days does this salad last in the refrigerator?

The salad will last up to three days.

Serving suggestions

You can make the salad with any mayo, but store-bought mayonnaise contains vegetable oils. If you can make our recipe for olive oil-based mayonnaise here:

https://my.carbmanager.com/daily-log?dialog=food-detail:ug:d04e2bc8dc8e4004841c202db38fd677&tab=my-foods&tag=my.recipes

Feel free to place this Sonoma chicken salad on top of a bed of spring mix lettuce to make a more complete meal.

Net Carbs

6 g
Fiber

1.5 g
Total Carbs

7.5 g
Protein

30 g
Fats

31.1 g

409 cals

Quantity

Serving Size

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Chicken Breast Boneless Skinless Raw

2.5 lb
Salt, sea salt

1 tsp
Extra virgin olive oil

1 tbsp
Red grapes

0.75 cup
Blueberries

0.25 cup
Celery

2 large - stalk - 11" to 12" long
Pecans

0.75 cup
Real Mayonnaise made with Avocado OIl

0.75 cup
Lemon juice

2 tbsp
Salt, sea salt

1 tsp
Honey

1 tbsp
Poppy seeds

1 tsp, whole pieces

Step 1

Season the chicken breasts with salt on both sides. Heat a heavy large ovenproof skillet over medium-high heat until hot. Add in the oil and swirl the pan to coat. Add in the chicken breasts shiny side down.
Step 2

Allow searing for several minutes until browned evenly. Flip and repeat for the same length of time. Place the pan into the oven and cook for 5-7 minutes or until the chicken is cooked through. Chill the chicken in the fridge.
Step 3

In the meantime, halve the grapes and wash and slice the celery thinly. Combine all the ingredients, including the chilled chicken breast (diced), grapes, celery, pecans, blueberries, lemon juice, sea salt, and honey.
Step 4

Add the mayo and poppyseeds.
Step 5

Toss well, then taste, adding more lemon juice and salt if necessary.