Chicken Salad

No pots and pans are required with this recipe. A can opener, large mixing bowl, firm mixing spoon, cutting board, and sharp knife are the only kitchen utensils needed.
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Prep Time 10 mins
Total Time 10 mins
Servings 4


  • 1/4 cup carrots diced
  • 1/4 cup celery diced
  • 1/4 cup onion diced
  • 1/4 cup cucumber diced
  • 1 can canned chicken 12.5 oz Kirkland chunk chicken
  • 2 tbs real mayonaise more or less may be used according to preference
  • dash salt & pepper according to preference


  • To begin, drain the chicken, break up the the chicken in large mixing bowl
  • Secondly,combine the chopped vegetables and stir in a quarter cup of mayonnaise
  • Finally, the most favored low- carb way of serving (and eating) this is in a heart of Romaine lettuce boat.


To make chicken salad paninis: replace the diced carrot and cucumber with 1/2 c. shredded mozzarella
spreads on 4 standard slices of bread, topped with a tbs Italian Dressing, a tomato slice and another slice of bread.
My favorite grill for this sandwich is the George Foreman Grill.