Carbs Per Serving: see note on recipe Prep Time:n/a
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 stevia
salt and pepper – to taste
How to Prepare:
Put jicama and 2Tbls 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 a pack of stevia/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.
990 Calories (kcal);
76g Total Fat; (66% calories from fat);
63g Protein; 23g Carbohydrate;