This delicious salad is a bit carbier than most of my recipes, but I wanted to see what some fruit would be like in chicken salad. I’m here to tell you it was DELICIOUS! Most of the carbs are in the prunes, of course. If you omit the prunes the count per serving on this recipe drops to a mere 3.3 net carbs. Blueberries would perhaps be a better, lower-carb choice and still maintain the fruity taste and healthy anti-oxidants as well. a small amount of diced apple would also be a tasty choice.
I wanted to use up a lone poblano pepper in my refrigerator today and thus I seared it off and used it as a “holder”. It didn’t really contribute much to the overall dish’s flavor and I will just serve this salad on a leaf of Romaine or curly leaf lettuce in future. Therefore I have not included the poblano in the nutritional numbers below.
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10 oz. cooked chicken, diced
1 shallot, minced fine
½ c. finely chopped celery
3 dried prunes, chopped
1/3 c. homemade mayonnaise
1/3 c. sour cream
Seasonings (I used a pinch each chipotle chili powder, garlic powder and cumin)
1/4 c. toasted slivered almonds (optional, but very good on chicken salad)
DIRECTIONS: Mix the mayo and sour cream with the seasonings in a medium bowl. Add all the ingredients (but toasted nuts, if using) and toss to coat all the chicken well with the wet ingredients. Spoon onto your serving plates, on a leaf of lettuce if desired. Top with toasted almonds for garnish.
NUTRITIONAL INFO: Makes 2 servings, each contains: (does not include almonds as I can’t know how many you will use. Also does not include poblano pepper for reason I stated above)
33.2 g fat
10.6 g carbs, 1.5 g fiber, 9.1 g NET CARBS (3.3 net carbs if prunes omitted)
45.3 g protein
780 mg sodium