1/2cup Monkfruit (or your choice of granulated erythritol)
1cup pecans
3cupsrotiserrie chicken, chopped
1cupmayonnaise
1cupcelery, diced
3/4cupblueberries
1/2cupsliced green onions
2tablespoonspowdered erythritol
10ouncesbacon, cooked and crumbled
Instructions
In a medium skillet, melt butter and add the Monkfruit. Stir until melted. Remove from heat and quickly stir in the pecans. Pour onto parchment paper to cool. You can speed this up by placing in the refrigerator. Break into pieces.
For the salad, add the chicken, pecans, mayonnaise, celery, blueberries, green onions, and powdered erythritol. Stir well to coat. Stir in the bacon right before serving to keep the bacon crispy.