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I don’t think I can tell you how happy I am to have this recipe to share today. Near our old house there is a lovely place called Mac’s Acadian Seafood Shack. It’s keystone downtown restaurant in Saline, Michigan, and serves up some delicious meals that we’ve greatly enjoyed with their eclectic atmosphere over the years. One of my favorite sides used to be their potato pancakes… oh, they are so good. But now that potatoes and I aren’t hanging out together so much lately, this recipe hits all the same savory scrumptious notes as those potato pancakes. And I can make them at home. Whenever I want. Every day? Yum.
This chicken salad has long been one of my favorite recipes… I think it came to me from my sister Becky. I enjoyed this immensely even before my keto-conversion. It is great for a family dinner and I have made it for countless parties and showers over the years, always with rave reviews. It’s a nice alternative to other fancy chicken salads that include fruit like grapes or chopped apples, especially if you are seriously restricting carbs. And it plays well on greens as well as bread, which makes it perfect for a blended group of keto and conventional folks.
I almost always make giant quantities of food to feed my growing horde of pre-teens and other hungry passers-by, so my modus operandi for making shredded chicken is to dump pounds and pounds of raw chicken breasts into a crockpot in the evening, turn it on low, then drain, shred, and portion it all up in the morning. But if you aren’t feeding a whole country, you can always scale down and use canned chicken. Alternatively, chopped meat from a rotisserie chicken works equally well if you don’t have the time or inclination to cook your own.
Keto-Friendly Savory Chicken Salad
- 1/3 cup finely chopped green onions (or 1/4 cup finely chopped red onion)
- 1/2 cup finely chopped celery
- 2 tbsp fresh dill, chopped (or 2 tsp dried dill weed)
- Fresh ground pepper, to taste (1/4 tsp to start)
- Salt, to taste (1/4 tsp to start)
- 1/2 cup mayonnaise
- 1/2 cup sour cream (or another 1/2 cup mayonnaise for dairy-free)
- 2 cups shredded cooked chicken
Mix all ingredients, while chicken is still a bit warm if possible. Refrigerate for several hours to allow flavors to meld. Serve with greens or bread, or just by itself. For fancy presentation, this works well spooned onto individual endive leaves, on cut circles of head lettuce (as shown), or in baby bell pepper halves. Sprinkle with chopped fresh chives if desired.