Ketone Living Summer Chicken Salad Recipe

This low-carb recipe is full of protein and healthy fat. Keep it low-carb by accompanying it with sides of fruit or veggies that are low carb.

4 large chicken breasts

1 cup of bone broth

Lemon pepper seasoning

Sprig of Rosemary

1 cup of chopped celery with center leaves

1/2 c. Walnuts halves or semi-chopped

1/4 c green and red onions chopped

3 TBSP chopped of dried tart cherries

1 c. 100% Avocado mayo (the brand I use is Chosen Foods with 0g. of sugar)

2 tsp of yellow mustard Salt and pepper to taste.

Season 4 large chicken breasts with L&B Lemon Pepper Seasoning (Lund’s & Byerly’s) and rosemary.

Simmer on low in 1 cup of bone broth till meat turns white. (Do not overcook) Set aside and cool while chopping 1 cup of celery including the center leaves with all the flavor, the onions, and walnuts, and Dried cherries.

Combine all ingredients together and add mayo & mustard along with extra lemon pepper season, and salt and pepper to taste. Let the salad sit in refrigerator covered for 8 hours while flavors meld.

Serve on a bed of greens and a low carb dressing or makes a great sandwich using sprouted Ezekiel bread to limit your carbs. I like a side of salt & pepper pork rinds by EPIC.