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. 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. 2

   Heat olive oil in a medium frying pan and add the onions. Sauté for 4-5 minutes until soft and golden.

3. 3

   In the meantime, shred or dice the chicken and eggs and slice the mushrooms. Crush or chop the walnuts.

4. 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. 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.