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Reviews
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Date product posted
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0
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Mon January 26, 2004
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Recommended By
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Average Price
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Average Rating
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No recommendations
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None indicated
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None indicated
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Description:
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Ingredients:
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8 ounces cooked chicken breast half -- diced small
1 ounce slivered almonds
1/2 cup jicama -- diced small/see note
1/2 cup diced celery
1/2 cup diced onion
4 tablespoons mayonnaise
2 packets splenda packets
1 each salt and pepper -- to taste
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How To Prepare:
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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: 1/2 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.
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Per serving: 990 Calories (kcal); 76g Total Fat; (66% calories from fat); 63g Protein; 23g Carbohydrate; 8g fiber; 174mg Cholesterol; 4768mg Sodium
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Number of Servings:
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4+
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Carbs per serving - include all nutritional information if known:
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see note on recipe
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Preparation Time:
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n/a
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Effort (Easy, Average, Difficult):
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Easy
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Registered: January 2004
Location: maryland