LOW CARB | Walnut & Grape Chicken Salad. Meet your new favorite low-carb meal! This salad is crunchy and nutty, and filled with the gorgeous flavor of sautéed zucchini. This low carb pie crust needs to be filled and refrigerated overnight before serving.
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Ingredients of LOW CARB | Walnut & Grape Chicken Salad
- You need 4 each of chicken breasts.
- Prepare 1/2 cup of celery | finely chopped.
- You need 1/2 cup of sweet onion | finely chopped.
- Prepare 3/4 cup of purple seedless grapes | halved.
- You need 1/2 cup of walnut pieces – or chopped pecans/sliced almonds.
- It’s 1/2 cup of sour cream.
- It’s 1/2 cup of mayonnaise.
- Prepare of cayenne pepper.
- You need of salt.
- It’s of baby spring salad mix.
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LOW CARB | Walnut & Grape Chicken Salad instructions
- Preheat oven to 400*. Rinse chicken and pat dry with a towel. Place on tinfoil. Rub with olive oil, salt, pepper and garlic. Pull foil ends up and close like a packet. Bake for 30-40 minutes. Remove, cool and shred chicken with forks..
- Gently combine all ingredients, except for salad greens..
- Chill chicken salad for at least 30 minutes or until ready to serve..
- Place on top of baby spring salad bed. |enjoy|.
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