Ingredients
2 cups cooked and shredded chicken
1/2 cup mayonnaise, full-fat
1 tablespoon Dijon mustard
1/2 cup toasted pecans, chopped
1/4 cup diced celery
1/4 cup finely chopped red onion
1 tablespoon capers, drained
1/4 cup chopped fresh dill or parsley
1 teaspoon apple cider vinegar
Salt and pepper to taste
Instructions
Preheat oven to 350°F and spread pecans on a baking sheet. Toast for 10 minutes, stirring halfway.
In a large bowl, combine shredded chicken, mayonnaise, mustard, capers, vinegar, salt, and pepper. Mix until evenly coated.
Stir in celery, red onion, and herbs. Fold in toasted pecans for added crunch.
Chill for 30 minutes before serving for a firmer texture. Serve in lettuce wraps or over a bed of arugula and spinach.
Notes
Adjust seasoning to taste—add a squeeze of lemon or a pinch of paprika for extra depth.
For a nut-free version, replace pecans with macadamia nuts or sunflower seeds.
Store in an airtight container in the fridge for up to 3 days. Best served cold.
- Prep Time: 15
- Cook Time: 10
- Category: Dinner
- Method: Toasting & Mixing
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 1g
- Sodium: 350mg
- Fat: 35g
- Saturated Fat: 6g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg