Low Carb Chicken Salad

• 1 rutabaga (cut up and boiled until tender)
• 1 tablespoon butter
• 1 tablespoon cream
• 2 kosher dill pickles
• 1 cup cooked chicken
• 3 -4 tablespoons mayonnaise
• 2 -3 tablespoons lime juice
• salt
• pepper

1. Peel waxy covering off of rutabaga and cut in3to smaller pieces to boil until tender.
2. Mash 1/2 of the rutabag with a tablespoon butter, cream and add salt and pepper to taste. Leave a little lumpy like you would for potato salad. Set aside.
3. Chop pickles add to rutabagas.
4. Cut chicken into bite sized pieces and add to rutabaga.
5. Add 3-4 Tablespoons of Mayonnaise (to taste).
6. Squeeze 2 limes and add the juice to the above mixture.
7. Stir well and refrigerate for at least 30 minutes.
8. Can be eaten with a fork as an entree,as a dip for celery or English cucumber or with Pork Skins as dip.

butter, cream, kosher dill pickles, chicken, lime juice, salt, pepper

Taken from www.food.com/recipe/low-carb-chicken-salad-409616 (may not work)