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Monday, May 4, 2015


Below is an alternate dressing that is also nice.  Serve chicken salad in an avocado half, if desired.  Add a few drops of hot sauce, also, if you like a bit of spice.

Tip: Place in a paper bag or material bag in a dark, cool place like a cupboard and once ripened (if you can depress it very slightly with your fingers), place in the refrigerator. Ripened this way they last very long in the refrigerator and stay a lovely, fresh green color.

2 cups cubed, cooked chicken (500 mL)
1/4  cup cucumber, chopped (60 mL)
1 or 2 hard boiled eggs, chopped
1 Roma tomato, chopped (optional)
2 slices cooked, crisp bacon, crumbled
Avocado Dressing:
1 avocado, peeled and coarsely chopped
2 oz regular cream cheese (60 g)
1/4  cup sour cream 60 mL)
3 tbsp lemon juice (45 mL)
2 tbsp finely chopped onion (30 mL)
1 clove garlic, crushed
1/ tsp salt (2 mL)
1/8   tsp black pepper (1 mL)

In medium bowl, combine chicken, cucumber, eggs and bacon.  In blender, combine avocado, cream cheese, sour cream, lemon juice, onion, garlic, salt and black pepper. Pour dressing over chicken mixture and stir to combine.  Serve in pretty wine glasses lined with lettuce leaves, if desired, as an hors d’oeuvre.

Yield: 4 servings
1 serving
273.5 calories
28.4 g protein
15.5 g fat
3.5 g net carbs

Variation:  Chicken Salad with Creamy Dressing:  In small bowl, combine 1/cup (125 mL) sour cream, 2 tbsp (30 mL) Ranch dressing, 1 tbsp (15 mL) SPLENDA® Granular and 11/tsp (7 mL) prepared mustard. (1.9 g net carbs

For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: (Paypal/Amazon) - SALE priced!  Volume 4 is FREE with a purchase!

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