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Low Carb Sonoma Chicken Salad
How to Make It
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.
Ingredients
- 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
