Creamy Chicken Mushroom Salad 'Sherlock' (Keto, Paleo, Whole30)
Servings: 6
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Calories: 361kcal
This paleo and keto-friendly creamy chicken salad comes with sliced marinated mushrooms, eggs and walnuts in a mayonnaise dressing and is super simple to prepare. You can have it with shredded salad and veggies or as a filling in lettuce wraps. It's gluten-free and Whole 30-friendly as well.
Ingredients
- 3 hard-boiled eggs diced
- 1.5-2 tablespoons olive oil
- 1 medium onion finely diced
- 110 g walnuts chopped (4 oz.)
- 1/3 cup mayonnaise
- 250 g cooked chicken shredded or diced into cubes (8-9 oz.)
- 160-200 g marinated mushrooms sliced - see notes (6-7 oz.)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon Dijon or yellow mustard
- 1 garlic clove crushed or minced (optional)
- 1 spring onion chopped for final garnish (optional)
- Cos or gem lettuce leaves to serve with
Instructions
- Cook the eggs to hard-boiled if you don't have them ready ahead of time. Simply add 3 eggs to a pot of cold water, bring to a boil and cook for 8-9 minutes. Drain and leave in cold water for a few minutes before peeling.
- Heat olive oil in a medium frying pan and add the onions. Sauté for 4-5 minutes until soft and golden.
- In the meantime, shred or dice the chicken and eggs and slice the mushrooms. Crush or chop the walnuts.
- Combine everything with the fried onions, salt, pepper, mayonnaise and mustard. I really like adding one clove of grated or minced garlic for a little sharpness but this is optional. Mix everything until well combined with mayo. Serve in a bowl with a few extra walnuts on top and some chopped spring onion or chives.
- Enjoy with lettuce wraps/cups, in a tortilla wrap, with a side of garden salad. You can also use this chicken salad to stuff baked potatoes or sweet potatoes or use it as a filling in a sandwich.
Notes
Using marinated or pickled mushrooms adds a little acidity to this salad. They usually come in a jar (like these) and can be found next to gherkins and sun-dried tomatoes in the supermarket. If using fresh button mushrooms, add a teaspoon or two of lemon juice or apple cider vinegar to the salad.
Nutrition
Calories: 361kcal | Carbohydrates: 7g | Protein: 17g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 130mg | Sodium: 389mg | Potassium: 247mg | Fiber: 2g | Sugar: 2g | Vitamin A: 180IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg
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