CarbsPerServing:see note on recipe Prep Time:n/a 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
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