Original REC: Pecan Grilled Chicken Salad

You might say that this is one of those recipes born of a bachelor's
desperation -- using whatever was left in the fridge g. Seriously
though, I do love good chicken salad; I actually put a lot of thought and
trial and error into these flavors and proportions. It's a tasty,
easy-to-make very low-carb meal; great to take to work in a container for
lunch.


Marengo's Pecan Grilled Chicken Salad

Ingredients:
- 1.5 pounds boneless, skinless chicken breasts (3 medium breasts)
- 1/4 cup pecan halves
- 1/2 medium (6") cucumber
- 2 small stalks celery
- 5 Tbsp. Duke's Mayonnaise (or another sugar free brand if one exists!)

Chill a medium size glass bowl.

Grill the chicken breasts until well done. (I used George Foreman Grill for
10 to 11 minutes). Cut chicken into 1/2" to 1" chunks; cover and put in
refrigerator to cool. Dice cucumber into 1/2" to 1" cubes; place in the
chilled bowl. Chop the celery, add to cucumber. Add the pecan halves.
Mix. When chicken pieces are cooled, stir into the salad mixture. Add the
mayonnaise, stir gently to coat thoroughly.

(If desired, add salt, pepper or poppyseeds to taste. Personally I find
that no added seasonings are needed)

Makes about eight 1/2-cup servings
---------------
This is the nutritional breakdown. I arrived at these numbers by carefully
plugging all the ingredients into Fitday:

Entire Recipe:
Carbs: 7g
Fiber: 4g
(Net Carbs: 3g) ( 1%)
Fat: 97g (58%)
Protein 153g (41%)
Calories: 1497

Per 1/2-cup serving:
Carbs: 1g
Fiber: .5g
(Net Carbs: .5g)
Fat: 12g
Protein 19g
Calories: 187

Enjoy! :-)

--
Peter
website: http://users.thelink.net/marengo