LOW CARB | Walnut & Grape Chicken Salad. This low carb pie crust needs to be filled and refrigerated overnight before serving. This Almond - Walnut Pie Crust is great for no-bake chocolate, cheesecake and pumpkin pies. Meet your new favorite low-carb meal!
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You can have LOW CARB | Walnut & Grape Chicken Salad using 10 ingredients and 4 steps. Here is how you achieve that.
Ingredients of LOW CARB | Walnut & Grape Chicken Salad
- It's 4 each of chicken breasts.
- Prepare 1/2 cup of celery | finely chopped.
- Prepare 1/2 cup of sweet onion | finely chopped.
- Prepare 3/4 cup of purple seedless grapes | halved.
- Prepare 1/2 cup of walnut pieces - or chopped pecans/sliced almonds.
- Prepare 1/2 cup of sour cream.
- It's 1/2 cup of mayonnaise.
- You need of cayenne pepper.
- You need of salt.
- Prepare 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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