|
CarbsPerServing:see note on recipe
Effort:
Easy
Ingredients:
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
Direction:
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
***
For
Details about Ingredients , check your nearest American Store
|