Creamy Chicken Mushroom Salad 'Sherlock' (Keto, Paleo, Whole30)

🧂 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

• 1 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.
• 2 Heat olive oil in a medium frying pan and add the onions. Sauté for 4-5 minutes
  until soft and golden.
• 3 In the meantime, shred or dice the chicken and eggs and slice the mushrooms.
  Crush or chop the walnuts.
• 4 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.
• 5 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.

Nutrition Info