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
102.5 ounce scoops 5minutes
Passive Time
4-8hours
Servings Prep Time
102.5 ounce scoops 5minutes
Passive Time
4-8hours
Ingredients
Crock Pot Chicken
  • 2pounds Chicken thighs
  • 2cups Chicken Stockthe Fresh Market brand
  • 2tablespoons SaltThis is an estimate. Just sprinkle over the surface of the pot.
  • 1tablespoon Garlic PowderThis is an estimate. Just sprinkle over the surface of the pot.
  • 2teaspoons Black PepperThis 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