This low carb Pecan Chicken Salad with rosemary & juicy Champagne grapes is so satisfying and delicious! Meal prep ahead of time for an easy, nourishing lunch or dinner. Or, serve it on zucchini chips at your next party-everyone will love it!
Oh my goodness, y’all. This low-carb pecan chicken salad with rosemary and Champagne grapes, is the bomb! As, in, oh-so-delicious, yet super healthy and low carb-perfect for any post vacay overindulgence {or too many Saint Lucian rum punches in my case!}, or anytime you want a light, yet satisfying lunch.
What you need to make this low-carb pecan hicken salad…
- Protein: Leftover rotisserie chicken or pre-cooked chicken breasts.
- Veggies: Purple cabbage, zucchini, and yellow summer squash.
- Fruit: Champagne grapes (but other grapes, sliced, will work in a pinch.
- Nuts: Pecans taste divine in this low-carb chicken salad, but any variety of nuts will do.
- Sauce: I used a combo of Greek yogurt and mayonnaise.
- Seasoning: Fresh rosemary (or sub your favorite herb), salt and pepper. That’s it!
You’ll LOVE this Low Carb Chicken Salad!
Not only is it absolutely delicious and easy to make, but it’s also super versatile too. Meal prep ahead of time for a light and healthy lunch or dinner.
Don’t have zucchini or summer squash? You can serve it on bread for kids (or yourself!), or in a lettuce wrap to keep it low-carb. Or, just eat it off your plate by the spoonful-that’s totally acceptable too!
More Low-Carb Salad Recipes w/ Chicken You’ll Love!
Low Carb Chicken Salad on Zucchini Chips
Ingredients
- 4 ounces pre-cooked chicken breast, chopped
- 1/4 cup Champagne grapes
- 1/4 cup pecans, chopped
- 1/4 cup finely chopped purple cabbage
- 2 tablespoons plain Greek yogurt , or lactose free if needed for Low FODMAP
- 2 teaspoons mayonnaise {I like Sir Kensingtons}
- 1 teaspoon finely chopped rosemary
- Salt and ground black pepper to taste
- 1/2 zucchini
- 1/2 yellow summer squash
Instructions
- Make the chicken salad by combining the chopped chicken, grapes, pecans, yogurt, mayonnaise, and rosemary in a medium mixing bowl. Season to taste with salt and pepper.
- Slice zucchini and summer squash in to ~1/4 inch rounds-you will have ~20 rounds or “chips”. Place squash chips on a serving dish and top with chicken salad. Serve immediately, or store in refrigerator until ready to serve.
Notes
Low FODMAP Option
- Serve chicken salad plain or on low FODMAP bread. Up to 1/3 cup zucchini and up to 1 cup yellow summer squash is low FODMAP (per Monash app 8/10/23)
- Use lactose-free yogurt in place of regular Greek yogurt.
Ingredient Swaps
- If you can’t find Champagne grapes, chopped red or green grapes will work well too.
- Are grapes not in season? Try chopped apples or mango.
- Use any favorite nuts or seeds in place of pecans if desired.
- Rosemary works well with this recipe, but feel free to experiment with other herbs-both fresh or dried.
Serving Suggestions
- No zucchini chips? This low-carb chicken salad tastes delicious on its’ own.
- Serve it on bread for a sandwich.
- Enjoy it wrapped in lettuce leaves for another low carb option.
Nutrition
Did you make this recipe?
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