To make this low carb, substitute 1/4 cup fresh blueberries for grapes, and the sugar for allulose or monkfruit. Serve wrapped in a lettuce leaf. Makes 6 servings with 4 grams net carbs each (including the lettuce leaf) with these keto variations.
3 cups cooked, diced chicken
1 stem broccoli, chopped
1 stalk celery, chopped
2 or 3 green onions, sliced
1 cup seedless red grapes, halved (about a dozen)
1/4 cup toasted nuts...walnuts, slivered almonds, cashew halves, etc.
1/2 teaspoon curry powder
3/4 cup mayonnaise or plain low fat yogurt or mashed avocado
1/8 tsp mustard
1/8 tsp sugar or 1/4 tsp allulose
1/8 teaspoon ground black pepper
Precooked rotisserie chicken, or any other left over chicken is great for this salad. Otherwise, dice partially frozen raw boneless chicken. Season with garlic powder, onion powder, and seasoned salt. Saute in 1 tsp of coconut oil. Toss the nuts in the pan halfway through cooking to toast them at the same time. Remove from the pan to a plate to cool.
Mix the mayonnaise, curry, mustard, sugar, and pepper together in a large bowl. Chop the fruit and vegetables, and add to the mayo mixture. Add the meat & nuts. Mix well. Cover and let sit in the fridge at least 1 hour to combine flavors.
Serve as an open face sandwich on toast, or a croissant, or on crackers, or on a lettuce leaf. Keeps well for a few days in the refrigerator.
Mayo + sugar version = 237 calories per serving /19.1 g protein / 10.2 g fat / 20.6 g total carbs or 14.5 net carbs / 7.5 g sugar
3 cups cooked, diced chicken
1 stem broccoli, chopped
1 stalk celery, chopped
2 or 3 green onions, sliced
1 cup seedless red grapes, halved (about a dozen)
1/4 cup toasted nuts...walnuts, slivered almonds, cashew halves, etc.
1/2 teaspoon curry powder
3/4 cup mayonnaise or plain low fat yogurt or mashed avocado
1/8 tsp mustard
1/8 tsp sugar or 1/4 tsp allulose
1/8 teaspoon ground black pepper
Precooked rotisserie chicken, or any other left over chicken is great for this salad. Otherwise, dice partially frozen raw boneless chicken. Season with garlic powder, onion powder, and seasoned salt. Saute in 1 tsp of coconut oil. Toss the nuts in the pan halfway through cooking to toast them at the same time. Remove from the pan to a plate to cool.
Mix the mayonnaise, curry, mustard, sugar, and pepper together in a large bowl. Chop the fruit and vegetables, and add to the mayo mixture. Add the meat & nuts. Mix well. Cover and let sit in the fridge at least 1 hour to combine flavors.
Serve as an open face sandwich on toast, or a croissant, or on crackers, or on a lettuce leaf. Keeps well for a few days in the refrigerator.
Mayo + sugar version = 237 calories per serving /19.1 g protein / 10.2 g fat / 20.6 g total carbs or 14.5 net carbs / 7.5 g sugar
Yogurt + sugar version = 208 calories per serving /21.2 g protein / 6 g fat / 20.4 g total carbs or 14.3 net carbs / 9.4 g sugar
Yogurt + allulose version = 187 calories per serving /19.7 g protein / 6 g fat / 16.5 g total carbs or 10.4 net carbs / 5.5 g sugar
Avocado + allulose version = 215 calories per serving /19.7 g protein / 8.9 g fat / 17.8 g total carbs or 10.1 net carbs / 5.3 g sugar
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