Cashew Chicken Salad
A delicious, easy to make chicken salad made with chicken thighs for a higher fat (and flavor) content, perfect for a low carb or keto diet.
Servings Prep Time
10 2.5 ounce scoops 5 minutes
Passive Time
4-8 hours
Servings Prep Time
10 2.5 ounce scoops 5 minutes
Passive Time
4-8 hours
Ingredients
Crock Pot Chicken
  • 2 pounds Chicken thighs
  • 2 cups Chicken Stock the Fresh Market brand
  • 2 tablespoons Salt This is an estimate. Just sprinkle over the surface of the pot.
  • 1 tablespoon Garlic Powder This is an estimate. Just sprinkle over the surface of the pot.
  • 2 teaspoons Black Pepper This is an estimate. Just sprinkle over the surface of the pot.
Chicken Salad
Instructions
Crock Pot Chicken
  1. Place chicken thighs into slow cooker and add chicken broth. Sprinkle salt, pepper, and garlic powder over surface of chicken. Cook on low for 8 hours, or on high for 4 if you’re in a bit of a rush. When chicken is done cooking, drain liquid and shred chicken with a couple of forks.
Chicken Salad
  1. Place cooked, shredded chicken thighs in a large bowl and mix with Duke’s Mayonnaise & roughly chopped cashews until well combined.
  2. Use ice cream scoop to scoop out approximately 10, 2.5 ounce scoops of chicken salad and keep in refrigerator for up to 5 days.
Recipe Notes

Great recipe for a low carb or keto diet. Makes 10 servings.

MACROS per serving:

Calories: 246

Fat: 24.4g

Carbs: 2.4

Protein: 8