Low Carb Chicken Salad

1. 1

   Peel waxy covering off of rutabaga and cut in3to smaller pieces to boil until tender.

2. 2

   Mash 1/2 of the rutabag with a tablespoon butter, cream and add salt and pepper to taste. Leave a little lumpy like you would for potato salad. Set aside.

3. 3

   Chop pickles add to rutabagas.

4. 4

   Cut chicken into bite sized pieces and add to rutabaga.

5. 5

   Add 3-4 Tablespoons of Mayonnaise (to taste).

6. 6

   Squeeze 2 limes and add the juice to the above mixture.

7. 7

   Stir well and refrigerate for at least 30 minutes.

8. 8

   Can be eaten with a fork as an entree,as a dip for celery or English cucumber or with Pork Skins as dip.

* Per serving · 4 servings · Values may vary.

No additional tips available.