Lemon Garlic Chicken Slaw Low-Carb, Keto, Gluten-Free Recipe

Written by Di Bauer January 25, 2002, Updated by Andrew DiMino February 27, 2015

Low-Carb, Gluten-Free, Primal

Lemon Garlic Chicken Slaw Low-Carb Keto Gluten-Free Recipe

Most of us think side dish when thinking about slaws.

But I’m here to tell you that a slaw can be transformed into a wonderful main dish just by adding a few ingredients.

This is a very flexible Lemon Garlic Chicken Slaw Recipe with several optional ingredients that you can add if you have them on hand and leave out if you don’t.

It’s a great take-along lunch, quick dinner, or snack.

Print

Lemon Garlic Chicken Slaw Low-Carb Gluten-Free Recipe

Most of us think side dish when think about slaws. But I’m here to tell you that a slaw can be transformed into a wonderful main dish just by adding a few ingredients. This is a very flexible Lemon Garlic Chicken Slaw Recipe with several optional ingredients that you can add if you have them on hand and leave out if you don’t. It’s a great take-along lunch, quick dinner, or snack.

  • Author: Di Bauer
  • Prep Time: 75 mins
  • Total Time: 1 hour 15 mins
  • Yield: 4 1x
  • Category: Low-Carb, Gluten-Free, Primal

Ingredients

Units Scale

Lemon Garlic Chicken Slaw Ingredients

  • 1 bag cole slaw mix
  • 4 Lemon Garlic Chicken Breasts, cut in bite-sized pieces
  • 1/4 green bell pepper, julienned (optional)
  • 4 radishes, julienned (optional)
  • 1/2 cup slivered almonds (optional)
  • 2 tablespoons granular Swerve
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper or lemon pepper

Dressing Ingredients

  • 1 cup mayonnaise
  • 1/2 cup heavy cream
  • 1/4 cup water
  • 1/2 teaspoon celery seed
  • 2 shakes Tabasco sauce (or to taste – see note)
  • 3 tablespoons minced onion

Instructions

Dressing Instructions

  1. Combine the mayonnaise, heavy cream, and water.
  2. Blend in the celery seed, Tabasco sauce, and minced onion.
  3. Set aside.

Garlic and Lemon Chicken Slaw Instructions

  1. Mix the bag of cole slaw mix, bite-sized chunks of Garlic And Lemon Chicken Breasts, julienned bell pepper and radishes, and slivered almonds in a large bowl.
  2. Toss with the granular Swerve, salt and pepper.
  3. Cover and refrigerate 10 minutes. Drain off any excess liquid.
  4. Pour the dressing over the cabbage/chicken mixture and toss the ingredients well to combine them thoroughly. Make certain that there are no “dry” pockets of the cabbage mixture which have not been coated with dressing.
  5. Cover and refrigerate at least one hour. This shrinks considerably while standing. Drain excess liquid before serving.
  6. Plate and serve.

Notes

You can play around with the seasoning in the dressing, adjusting them to your own personal taste. Ground Cayenne pepper may be substituted for the Tabasco sauce, if you wish.

If you want to add some real zing to the salad, add some horseradish.

You don’t have to add all of the dressing if you prefer a drier cole slaw, as I do.

Nutrition

  • Serving Size: 10 ounces
  • Calories: 1140
  • Sugar: 0g
  • Sodium: 1036mg
  • Fat: 99g (280 Calories from Fat)
  • Trans Fat: 0g
  • Carbohydrates: 13g (9g Net Carbs)
  • Fiber: 4g
  • Protein: 60g
Recipe Card powered byTasty Recipes

More Low-Carb Main Dish Chicken recipes.

Check Also

Nutty Pecan Pie Crust Ingredients

Nutty Pecan Pie Crust Low-Carb, Keto, Gluten-Free Recipe

My Nutty Pecan Pie Crust is the perfect combination of simplicity and taste–perfect for either a sweet or savory pie. Because it's so easy to make, it's the perfect go-to Low-Carb Gluten-Free recipe when you need to make multiple pies at holiday time.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.