LCHF chicken salad

November 29, 2014

This new recipe has more than one tasty ingredient, yet it was difficult for me to name it. I mean, I could have went for a mushroom-y title, but it also had meat, and meat is a better decision factor when it comes to cooking. I don’t need meat to survive, not even on keto, but I have a lot of friends and family members who don’t conceive a single meal without meat. This is how it became an LCHF chicken salad.

This salad was born out of imagination. Originally, it is only made with some mayo, mushrooms and maybe a garlic clove, yet today it evolved in a beautiful way.


  • 500 grams fresh mushrooms
  • 2 large pickled cucumbers
  • 1/2 chicken breast
  • 200 grams homemade mayo
  • 1 tbsp classic mustard
  • 1 garlic clove
  • salt, pepper

First things first, you have to boil the mushrooms and the meat. After about half an hour, wash both the mushrooms and the chicken in cold water, dry them with some paper towels then cut them into small pieces. Put the bites into a large bowl, then cut in the same way the pickles. Add into the bowl the smashed garlic, the mayo, the mustard and the spices, and give it a good stir. Put in the fridge for about half an hour before eating. Just perfect with a toasted slice of my low carb bread.

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