Low Carb Chicken Salad - cooking recipe

Ingredients

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

Preparation

Peel waxy covering off of rutabaga and cut in3to smaller pieces to boil until tender.
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.
Chop pickles add to rutabagas.
Cut chicken into bite sized pieces and add to rutabaga.
Add 3-4 Tablespoons of Mayonnaise (to taste).
Squeeze 2 limes and add the juice to the above mixture.
Stir well and refrigerate for at least 30 minutes.
Can be eaten with a fork as an entree,as a dip for celery or English cucumber or with Pork Skins as dip.