Chicken Salad Cannoli


This dish is perfect for summer. Light and full of flavor, these Chicken Salad Cannoli’s are sure to be a crowd pleaser. You can make them as is or even make them smaller and serve as an appetizer. Be sure to use a mayonnaise that isn’t full of vegetable oils! We listed a recommendation below!

Recipe From: MommaLowCarb


6 Slices Bacon

2 Chicken Breasts(cooked and diced) 

1/2 cup Primal Kitchen Mayonnaise

1 1/2 tsp Salt

1/2 tsp Pepper

1 tsp Garlic Powder

2 tsp Dried Parsley


Servings: 1

Calories: 429

Fat: 35

Protein: 28

Carbs: 0.5


Preheat oven to 400F.

Make 3 cylinders out of aluminum foil.

Wrap 2 slices of bacon around each cylinder making sure to over lap the bacon.

Place seam side down in a baking dish.

Place in the oven and bake until crispy, then turn the cylinder and cook the other side until crispy. 

Remove from the oven and place on a paper towel to drain and cool.

While the bacon is cooling, combine the remaining ingredients in a bowl. 

Once the bacon is cool, carefully remove the foil cylinder.

Stuff each “cannoli” shell with the chicken salad and serve.

Christopher Irvin