I was originally going to make my regular Chicken Waldorf Salad recipe for super tonight. But my husband wanted a green salad, so we agreed to compromise and serve the Waldorf Salad basically atop a nice tossed green salad. I used the Shawarma Mayo Dressing I usually use on my Waldorf Salad but also added a bit of the Shawarma seasoning to the chicken when I sauteed it in the skillet. This salad is delicious! I can get by using a little less dressing serving it this way, too. :) This salad is not suitable until Atkins Pre-Maintenance or Maintenance due to the apple, unless you have reached the higher-carb fruits level of the carb ladder in Phase 2. It’s one of the carbier recipes on my website with the apple in it.
3 oz. raw chicken breast, cut in mite-sized pieces
1 T. unsalted butter
1½ c. mixed salad greens
2 oz. diced apple (or you can sub in 1 oz. pomegranate kernels)
8-9 walnut halves, broken up a bit
1½ T. homemade mayo
¼ tsp. my Shawarma Spice Blend
DIRECTIONS: Mix most of the Shawarma Spice blend into the homemade mayo and refrigerate until ready to serve. Melt the butter in a skillet. Add chicken and sprinkle with a tiny bit of the Shawarma Spice blend as you saute it until golden brown. Fill your salad bowl with mixed salad greens. Top with chicken. Sprinkle on broken up walnuts and diced apple. Serve the Shawarma mayo dressing either in the center of the bed of greens or separately at the table. ENJOY!
NUTRITIONAL INFO: Makes just 1 salad, so you’ll need to adjust for more people. Each salad contains:
51 g fat
14.3 g carbs, 4.7 g fiber, 9.6 g NET CARBS
28.8 g protein
165 mg sodium
213 mg potassium
18% RDA Vitamin A, 41% B6, 12% B12, 42% copper, 216% iron, 19% magnesium, 40% manganese, 79% niacin, 37% phosphorous, 14% riboflavin, 40% selenium, 13% thiamin and 19% zinc.