This delicious recipe was modified from its original recipe, shared by my aunt Andrea.
Keto friendly, low carb, and WHOLE30 compliant with the right ingredients. A real crowd pleaser (and by that I mean my husband, baby and myself all LOVE it.)
I’m talking: “CAN I LICK THE SPOON CLEAN,” kind of good.
We enjoy this delicious mix in our favorite low carb wheat or tomato basil wrap.
INGREDIENTS:
6 C. shredded chicken
1-2 stalks of celery or 1/2 an orange pepper
1 C. sliced, toasted almonds
2 C. mayonnaise
2 T. coconut aminos
3 T. curry powder
1.2 t. each: garlic powder, salt, pepper
(optional) 1/2 C. minced chives
DIRECTIONS:
Toast almonds on stove or in oven.
In large bowl, shred chicken to desired-ness, toss with vegetable of choice, almonds and chives.
In medium bowl, whisk together mayo, aminos, and dry ingredients until well combined.
Mix all together .
Refrigerate for 2 hours before serving.
