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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
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: 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
Number of Servings:
Carbs per serving - include all nutritional information if known: