I freaking love chicken salad! Well, let me rephrase that…I freaking love GOOD chicken salad! Which means I have to make my own because any chicken salad you find in the grocery store is crap. Like completely inedible. So, anytime I have leftover chicken, I will make it into chicken salad. This time I decided to try something new and make cranberry almond chicken salad!
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Now I know what you’re thinking…cranberries are not low carb! Well, “low carb” does not mean “no carb.” This chicken salad only has a small amount of cranberries per serving so please don’t worry! If you want to leave them out though, go right ahead.
This low carb cranberry almond chicken salad hits all of the marks on your taste buds…salty, sweet, crunchy, smooth, and tart. I just love it and I think you will love it too!
Of course, chicken salad has to have mayo, so I used Primal Kitchen mayo made with avocado oil. I love it because it has a nice zip to it and I love the flavor the avocado oil gives. I like to buy it from Thrive Market because it is so much cheaper there (along with a lot of other stuff)!
- 3 cups cooked chicken , shredded
- 3/4 cup Mayo
- 1 tbsp lemon juice
- 1/3 cup dried cranberries , chopped
- 1/2 cup slivered almonds
- 1 stalk celery , diced
- salt and pepper to taste
- 6 low carb tortillas (optional) I used these
- Add all ingredients in a bowl and mix until combined thoroughly
- wrap in a low carb tortilla and enjoy!