Sweet and Crunchy Chicken Salad
CarbsPerServing:see note on recipe
8 ounces cooked chicken breast half – diced small
1 ounce slivered almonds
½ cup jicama – diced small/see note
½ cup diced celery
½ cup diced onion
4 tablespoons mayonnaise
2 packets splenda packets
1 each salt and pepper – to taste
How to Prepare:
Put jicama and 2T water in a baggie with 1 packet splenda and let sit at room temperature for 1 hour, turning bag occasionally to marinate.When ready to make, mix all ingredients well including liquid from jicama. Refrigerate at least 2-3 hours to blend flavors.
*note: ½ cup of diced strawberries can be used instead, but don’t add them until ready to serve and fold in gently.
**Start with ¸ pack of splenda/sweetener added to the salad mixture and taste before adding more. You may not like it as sweet as I do. **Nutritional information is for entire recipe. I get 3-4 servings, so divide the information provided by the number of servings you get.
Per serving: 990 Calories (kcal); 76g Total Fat; (66% calories from fat); 63g Protein; 23g Carbohydrate; 8g fiber; 174mg Cholesterol; 4768mg Sodium
NOTE. Most Ingredients in these recipes can be bought in good health food shops and grocery store. If you have trouble finding something, feel free to exchange, but keep track of the carbs.