This low carb Chicken Salad with rosemary, pecans, & juicy Champagne grapes is so satisfying and delicious! Meal prep it ahead of time for an easy, nourishing, lunch or dinner. Or, serve it on zucchini chips at your next party-everyone will love it!
This month’s Recipe ReDux theme is “Get Your Fruits and Veggies in Shape.”
With produce galore, now’s a great time to enjoy lots of fruits and vegetables. Show us how you’re serving the bounty of gardens and orchards in shapes like ribbons, noodles, cut-outs, or other creative cuts.
Having just purchased several zucchini and summer squash, my first thought was to make zucchini and summer squash noodles. Like these all-time reader favorite Zucchini Noodles with Lemony Avocado Pesto. Yum!
But then my mind started thinking about the other seasonal produce in my fridge, including the cutest little Champagne grapes {below ↓}, and a leftover chicken breast, and I thought to myself, why not whip up a batch of my favorite low carb pecan chicken salad and serve it on top of zucchini and summer squash veggie “chips”, made with my nifty wavy veggie slicer?!
That counts as a “creative veggie shape”, right?!
Oh my goodness, y’all. This low carb chicken salad with pecans, 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.
Oh, my goodness, y’all, this low carb Chicken Salad on Zucchini Chips, is the bomb!
What you need to make this low carb chicken 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, it’s super versatile too. Meal prep it 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!
P.S. Looking for more delicious recipes to make this summer? Check out my Summer Recipes & Entertaining Board on Pinterest!
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
Ingredient Swaps
- If you can’t find Champagne grapes, chopped red or green grapes will work well too.
- 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.
