Easy, Low-Carbohydrate Chicken Salad

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This is one of my favorite chicken salad recipes. It has fresh ingredients, it is easy to make, low in fat and carbohydrates. I usually prepare this salad on Sundays and chill it in the refrigerator for lunch later in the week. It helps during those moments when I am tired and starving. If I don't have something healthy that is already prepared, I would most likely choose a snack that is high in fat and chemicals, like a cookie out of a box. This salad is a healthy alternative to fast food or chemical-filled snacks. During a busy week, this dish will help you to eat healthy and maintain your weight.

Ingredients:

• 4 Organic chicken breasts
• 4 Stalks of Celery
• 5 Sweet Pickles
• 5 Dill Pickles
• 4 or 5 tablespoons of Mayonnaise
• 2 tablespoons of Mustard
• 1 white onion
• 2 garlic cloves

Preparation:

Boil a large pot of water, cut onion into quarters and press the garlic. Add the onion and garlic to the water. When water boils, add the four chicken breasts. Boil for 30 minutes. Take the chicken breasts out and allow to cool in a glass bowl.

Meanwhile, finely chop the celery and pickles. Slice the cooled chicken breasts into thin strips, then chop into fine pieces. Salt and pepper to taste.

Mix the chicken, celery and pickles in large mixing bowl. Add the mayonnaise and mustard. Mix well. Chill in refrigerator for one hour. Serve on whole grain bread or as a salad on a bed of fresh greens.