It’s almost Monday, so if you follow my blog, you know what that means! Back to the gym and a new diet! Well, not necessarily a diet, but back to low carbin’ it. While my taste buds love white flour, sugar, and all things on the carbohydrate level of the food pyramid, my body does NOT. I’ve been asked twice in my life when I was “due” when I certainly was in no way pregnant. I attribute those embarrassing moments to my love for carbs. And to stupidity on the other person’s part. This may be a recipe but let’s remember the cardinal rule. Unless a woman is delivering a child in front of you, or she rubs her belly and says she’s over being pregnant. DO. NOT. ASSUME. Saavy?

Ok, so back to the recipe. Can you chop? Then you can make this easy chicken salad.

Prepare:

– 3 cups shredded chicken…you have LOTS of options here. Grill 2 chicken breasts, buy a pre-roasted rotisserie chicken, or use canned. Costco has great organic canned chicken. They even have rotisserie chicken that has already been pulled off the bone and chopped for you. No excuses.  

Next, chop:

– 4 stalks celery

– ¼ green OR red onions. I prefer green because red ones tend to get stronger after they’re cut 

– 1 can sliced water chestnuts

– 1 jar of roasted red peppers in oil (drain oil)

– 1 cup fresh mushrooms

– 4 hard boiled eggs (you can leave this out if you prefer)  

*If you don’t know how to make hard boiled eggs…place your eggs in a pot and fill with cold water until the water is about an inch above the eggs. Turn your burner to high and as soon as the water comes to a rolling boil, shut the heat off and cover the pot with a lid. Set a timer for 12 minutes, then remove the eggs and run them under cold water. Set them on the counter to finish cooling. When they are COMPLETELY cool, tap them on the counter and peel the shells off underneath running, cold water.

Add all of the above ingredients to a large bowl and stir in:

– ½ cup mayo (don’t roll your eyes, it goes a long way)

– ¼ cup whole grain mustard (dijon works well too)

– 2 Tbsp. apple cider vinegar

– juice of ½ lemon

– 1 tsp. salt

– ½ tsp. pepper

– 1 tsp. dried dill weed

– I also add in 1/4 tsp. of red pepper flakes and 1 Tbsp. of siracha to spice it up but you can certainly leave those out!

Throw this on some lettuce for a tasty low carb wrap, put it on a hoagie if you’re skinny and carbs don’t affect you, or just eat it with a fork!