REC: Crunchy Chicken Salad

Crunchy Chicken Salad - Makes 6 servings
--------------------------

3 medium skinless chicken breasts, cooked and diced
2 medium stalks celery, chopped
1 large carrot, peeled and grated
1 medium apple with skin, chopped
1 cup walnut halves
1/2 cup mayonnaise
1/4 cup sour cream
salt and pepper to taste

Combine all ingredients mixing well to coat.

Per serving (according to FitDay):
Calories 393
Fat 28g
Carbs 8.01g
Fibre 2.33g
NET CARBS 5.68g
Protein 28g

-----
Bev

So in each serving you basically get a half a chicken breast?

For me, not enough meal for almost 6g of carbs.

Jennifer

Bev-Ann wrote:

Crunchy Chicken Salad - Makes 6 servings
--------------------------

3 medium skinless chicken breasts, cooked and diced
2 medium stalks celery, chopped
1 large carrot, peeled and grated
1 medium apple with skin, chopped
1 cup walnut halves
1/2 cup mayonnaise
1/4 cup sour cream
salt and pepper to taste

Combine all ingredients mixing well to coat.

Per serving (according to FitDay):
Calories 393
Fat 28g
Carbs 8.01g
Fibre 2.33g
NET CARBS 5.68g
Protein 28g

-----
Bev

Don't forget about the walnuts. They're also a protein and fat source.

on Sun, 26 Jun 2005 03:59:46 GMT, Jennifer
wrote:

So in each serving you basically get a half a chicken breast?

For me, not enough meal for almost 6g of carbs.

-----
Bev

You could double the chicken breasts but you'd also have to likely double
the mayo and sour cream or it wouldn't get properly coated. My original
recipe makes 6 servings of about 1 1/4 cups each and that's plenty for me
with a salad and side of veggies.

on Sun, 26 Jun 2005 03:59:46 GMT, Jennifer
wrote:

So in each serving you basically get a half a chicken breast?

For me, not enough meal for almost 6g of carbs.

-----
Bev

"Jennifer" wrote in message
ink.net...
So in each serving you basically get a half a chicken breast?

For me, not enough meal for almost 6g of carbs.

I do something similar for the kids and me - they get theirs in a wrap, mine
goes on salad. Quite filling for a lunch. I'd probably use 2 breasts for the
3 of us.

Nicky.

--
A1c 10.5/4.5/6 T2 DX 05/2004
1g Metformin, 100ug Thyroxine
95/76/72Kg

Bev-Ann wrote:
|| Crunchy Chicken Salad - Makes 6 servings
|| --------------------------
||
|| 3 medium skinless chicken breasts, cooked and diced
|| 2 medium stalks celery, chopped
|| 1 large carrot, peeled and grated
|| 1 medium apple with skin, chopped
|| 1 cup walnut halves
|| 1/2 cup mayonnaise
|| 1/4 cup sour cream
|| salt and pepper to taste
||
|| Combine all ingredients mixing well to coat.
||
|| Per serving (according to FitDay):
|| Calories 393
|| Fat 28g
|| Carbs 8.01g
|| Fibre 2.33g
|| NET CARBS 5.68g
|| Protein 28g
||
|| -----
|| Bev

I make a very similar chicken salad, with the following differences:

- I use dark meat - ings, thighs and legs; (they're fattier and tastier,
don't taste as dried out)
- Where you use carrots and apples (too carby for me), I use diced cucumber
and halved green olives
- I use pecan halves rather than walnut hallves
- As an additional ingredient I add a few chopped scallions

It's remarkably similar though. I also use celery, sour cream and
mayonnaise (Duke's brand which is sugar free).

I pile it on a bed of salad greens,and my recipe comes out to about 4g carbs
per two cup serving. Very filling.

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

Sounds good. I cook the chicken breasts in the microwave and they never
dry out.
I'm in maintenance and can handle more carbs but I considered posting the
recipe with jicama instead of apple for those who can't. And it is very
filling.

on Sun, 26 Jun 2005 12:57:45 -0400, "Marengo" wrote:

I make a very similar chicken salad, with the following differences:

- I use dark meat - ings, thighs and legs; (they're fattier and tastier,
don't taste as dried out)
- Where you use carrots and apples (too carby for me), I use diced cucumber
and halved green olives
- I use pecan halves rather than walnut hallves
- As an additional ingredient I add a few chopped scallions

It's remarkably similar though. I also use celery, sour cream and
mayonnaise (Duke's brand which is sugar free).

I pile it on a bed of salad greens,and my recipe comes out to about 4g carbs
per two cup serving. Very filling.

-----
Bev

I had a thought today of what is carbless and apple flavored- maybe a
Kool-Aid out there?

I love chicken salad also- a touch of sweetener has been my substitute for
the apple. When I get rotisserie chicken- I buy 2 and save the second one
for salads.

I also will put the chicken salad on a tossed vinaigrette salad for my big
appetite days.

Diane


"Bev-Ann" wrote in message
...
Sounds good. I cook the chicken breasts in the microwave and they never
dry out.
I'm in maintenance and can handle more carbs but I considered posting the
recipe with jicama instead of apple for those who can't. And it is very
filling.

on Sun, 26 Jun 2005 12:57:45 -0400, "Marengo"
wrote:

I make a very similar chicken salad, with the following differences:

- I use dark meat - ings, thighs and legs; (they're fattier and tastier,
don't taste as dried out)
- Where you use carrots and apples (too carby for me), I use diced
cucumber
and halved green olives
- I use pecan halves rather than walnut hallves
- As an additional ingredient I add a few chopped scallions

It's remarkably similar though. I also use celery, sour cream and
mayonnaise (Duke's brand which is sugar free).

I pile it on a bed of salad greens,and my recipe comes out to about 4g
carbs
per two cup serving. Very filling.

-----
Bev