Low Carb Avocado Pecan Chicken Salad Recipe (ONE Net Carb)


 

This all started out as “what the heck am I going to do with these leftovers?” 🙂 But it turned into a DELICIOUS recipe, so I had to share this with you. You can get as creative as you like with it too.

With the “recipe” I’ll tell you the story of how this beautiful chicken salad “happened”, because it may just give you some ideas you can use – with foods that might otherwise go to waste.

You’ll see what I mean.

NOTE: I am not a cook. In fact, I rarely cook. My kitchen is where my coffee pot lives, period. So for me to get experimental in the there is a big deal -lol. Please keep that in mind as you check out this AWESOME recipe…

Before we start, let me show this delicious low carb chicken salad:

Low Carb Avocado Chicken Salad Recipe

Here’s another one:

Low Carb Chicken Salad Recipe

The Story…

It’s important to note that it’s Thursday.

That’s important, because my trash pickup runs early Friday morning. So I woke up this morning and had my usual coffee, then rummaged through the fridge to figure out what to eat for breakfast. I found some leftovers and decided to pull them out. They either needed to be eaten, or go out with the trash today.

Obviously my “get creative with low carb leftovers recipe” here can be made with fresh ingredients, so keep that in mind as you’re reading.

Here’s what I found in the refrigerator:

Low Carb Leftovers

None of that looks so great, right? 😛

On the right is the leftovers of a beautiful steak salad I had when I went out to eat the other night. (You gotta see that salad!)

On the left is baked-in-butter chicken breast & seared squash that I made for dinner last night. I’m not a big fan of chicken breast meat. I prefer thighs. Check out these beautiful baked chicken thighs. The breast strips were okay, but thighs are just juicier and yummier. And breast is good once, but then reheating the leftovers just ends up as “dry chicken”. Blech! 😛

“The Avocado Is Too Brown”

I’m funny about smells. I love leftovers – but salad can “smell bitter” real quick. So I tested everything – the salad was still fresh, the avocado still tasted great, etc. I decided “ugly” wasn’t going to stop me from enjoying these beautiful foods! 🙂 The avocado was super fresh on my plate when I got that meal, it was just a little brown and sorta mushy this morning.

So I have browning avocado and cooked chicken that will dry out way too much if I cook it. What to do? Hmm. And I am NOT a cook. We must clarify that – often. lol.

Here’s what I did:

First, I chopped up the leftover chicken (about 1 1/2 breasts) into little “chunks”:

chopped-chicken-breast

I did that on the same plate where the leftovers were. I put the seared squash on the tinfoil that was covering that plate, and stuck that in the oven on 450 to heat & crisp it up. Then I tossed the chicken in a bowl – and wiped off the plate (to use it again to eat off of, lol – save the dishes!!! 🙂 lol).

Next I chopped up the leftover mixed greens from my salad, in small bits like the chicken. Then I looked around, and spotted the bag of “seasoned pecans” my son brought me last night. My pecan habit is so bad I get gifted with them all the time, haha! I love that. 🙂 These are AMAZING by the way. They’re Nature’s Harvest Seasoned Pecans (and just as low carb as the plain pecans I normally eat):

Nature's Harvest Seasoned Pecans

So I added the chopped up (wimpy) salad greens and 1/3 cup of the seasoned pecans into the bowl with the chopped chicken breast:

Low Carb Pecan Chicken Salad Recipe

Next, I went back to the take-out box. What’s left? A bit of boiled egg and that leftover avocado. Hmm. I grabbed my Duke’s mayo and added 2 Tablespoons – then mashed it all up together into a creamy egg-avocado-mayo mixture:

Avocado Mayo Mixture

See? Not brown anymore! 🙂 haha

I added that to my bowl, along with two more tablespoons of Duke’s mayo:

Low Carb Chicken Salad Ingredients

Then I stirred it all up real good…

Bingo! I made a beautiful pecan avocado chicken salad out of my leftovers. 🙂

Low Carb Avocado Pecan Salad Recipe

This was actually WAY better than I expected it to be.

I figured at best it would just make the leftovers “tolerable”. Or at worst, I was going to throw out the leftovers anyway. 😛 But it turned out amazing! It’s REALLY good. And only ONE net carb per serving – 3 carbs total.

(It made a big bowl – 4 servings for me.)

Nice save, hey? 🙂

I put it all into the MyFitnessPal Recipe Calculator of course, because that’s the only good way to properly log your meals – especially when you’re making up crazy recipes, lol. I added in “1 TBSP Ranch Dressing” in my calculations, because my original salad greens were tossed in Ranch. I “squished” most of that out when I chopped the greens, but I added it in just to be on the safe side.

Here are the ingredients:

– 2 Cups Chopped Chicken Breast
– 1 Cup Mixed Greens
– 1/3 Cup Pecan Halves (I crushed mine)
– 1 Medium Avocado
– 4 TBSP Duke’s Mayonnaise
– 1/2 Boiled Egg

You could easily add more boiled egg, use leftover chicken thighs or wings, etc. But this is a great way to use up leftover avocado that doesn’t “look pretty”, or to use up over-ripe avocado that is too soft to eat sliced. 🙂

Low Carb Nutrition Facts

I called it “Leftover Salad” when I made the recipe, lol. The seasoned pecans really added a nice flavor. As you can see, it’s only 1 net carb for a serving – and it was VERY filling! Avocado is a great source for potassium, and a healthy fat. The yellow squash I had on the side is also a great low carb source of potassium.

Low Carb Chicken Salad Recipe

So there you have it. I hope this gives you some creative low carb “chicken salad” or “leftovers” ideas to work with in your own kitchen. 🙂 *cheers*

Best,
Lynn Terry,
aka @LowCarbTraveler

instagram low carb @lowcarbtraveler @lowcarbtraveler @lowcarbtraveler pinterest low carb

 

 

About Lynn Terry

I love making the low carb diet EASY for people with a busy lifestyle (like me!) with my KISS / Keep It Simple method. :) About Lynn Terry: Host of the Low Carb Challenge
This entry was posted in Low Carb Foods and tagged . Bookmark the permalink.

 

15 Responses to Low Carb Avocado Pecan Chicken Salad Recipe (ONE Net Carb)

  1. Susan says:

    Gosh! This looks so good. I can’t wait to try it. BTW, do you ever have any local meet ups? I live in Murfreesboro.

  2. Susan says:

    Subscribed! Thanks!

  3. Mary Kay Thompson says:

    What a great little “left over ” recipe. Very nice.

    • Lynn Terry says:

      Thank you, Mary – I was pleased I didn’t end up wasting any food. 🙂 Reheating that chicken would have made it way too dry. And I’ll never throw out another avocado again because it’s “too soft” or “turned brown”!

  4. Roselle says:

    What a brilliant idea!
    I’m going to have to find some of those pecans…I love love love pecans!!

  5. Alicia S says:

    Those pecans sounds delicious. Any idea where he bought them?

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  8. LorieH says:

    I saw this recipe this morning, and made some up for lunch, (I didn’t have pecans, and I had just a little bit of guacamole left which I used with the mayo), and this was SO GOOD! Thank you for the recipe suggestion!!

  9. Karen says:

    TA DA!!! Perfect! I “only” use Wholly Guacamole singles because all avocados arrive in Alaska mostly dead. 😉

  10. Lori says:

    I just made this. Yum. I cut into my avocado and it wasn’t great. Perfect for this. I had rotiisserie chicken breast that I was wondering what I was going to do with. Ta-da. Thanks Lynn.

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