Low-Carb Shredded Chicken Salad with Green Olives

Ingredients

• 3 cups cooked chicken breast, shredded into bite-sized pieces
• 1 cup diced celery
• 1 cup large green olives with pimento, sliced into crosswise slices
• 1/2 cup thinly sliced green onions
• 2/3 cup mayo
• 2 tsp. green olive brine
• 2 tsp. fresh squeezed lemon juice
• 1 tsp. Dijon mustard
• 1 tsp. celery seed
• Salt and fresh ground black pepper to taste

Directions

1. Pull the cooked chicken breast apart with your fingers until you have 3 cups of bite-sized shreds. Slice the olives and green onions, then chop the celery.
2. In a small bowl, whisk together the mayo, green olive brine, lemon juice, Dijon mustard, celery seed, salt, and pepper until smooth.
3. Put the shredded chicken, diced celery, and sliced green onions into a medium-sized bowl. Add enough dressing to coat everything nicely, stopping when it looks right to you.
4. Fold in the green olives gently, mixing only until they are evenly scattered through the salad. Serve right away, or refrigerate until lightly chilled. It will keep in the fridge for a few days, if there is any left.