Low Carb Chicken Salad

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 1 rutabaga (cut up and boiled until tender)
• 1 tablespoon butter
• 1 tablespoon cream
• 2 kosher dill pickles
• 1 cup cooked chicken
• 3 -4 tablespoons mayonnaise
• 2 -3 tablespoons lime juice
• salt
• pepper

Recipe

• 1 peel waxy covering off of rutabaga and cut in3to smaller pieces to boil until tender.
• 2 mash 1/2 of the rutabag with a tablespoon butter, cream and add salt and pepper to taste. leave a little lumpy like you would for potato salad. set aside.
• 3 chop pickles add to rutabagas.
• 4 cut chicken into bite sized pieces and add to rutabaga.
• 5 add 3-4 tablespoons of mayonnaise (to taste).
• 6 squeeze 2 limes and add the juice to the above mixture.
• 7 stir well and refrigerate for at least 30 minutes.
• 8 can be eaten with a fork as an entree,as a dip for celery or english cucumber or with lamb skins as dip.