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    You are in: Home / Recipes / Almond-Dill Chicken Salad (Lowfat and Very Low GI) Recipe
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    Almond-Dill Chicken Salad (Lowfat and Very Low GI)

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    Treewoman's Note:

    From "The Good Carb Cookbook", posted for safe-keeping. Note: you can substitute 3 (6oz) cans of chicken breast (drained) for the fresh chicken. Cook times = refrigeration time.

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    Units: US | Metric


    1. 1
      Place the chicken, water chestnuts, celery, almonds and scallions in a large bowl and toss to mix well.
    2. 2
      Put the mayonnaise, sour cream, dill and white pepper in small bowl and stir to mix well.
    3. 3
      Add the mayonnaise mixture to the chicken mixture and toss to mix well. Stir in a little more mayonnaise if the mixture seems too dry.
    4. 4
      Cover the salad and chill for at least 2 hours before serving. Use as a sandwich filling, serve over a bed of fresh greens, or use to fill a cantaloupe or avocado half.

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    Nutritional Facts for Almond-Dill Chicken Salad (Lowfat and Very Low GI)

    Serving Size: 1 (133 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 205.5
    Calories from Fat 86
    Total Fat 9.6 g
    Saturated Fat 1.4 g
    Cholesterol 37.3 mg
    Sodium 162.3 mg
    Total Carbohydrate 15.4 g
    Dietary Fiber 2.9 g
    Sugars 4.3 g
    Protein 15.2 g

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