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

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READY IN: 2hrs 20mins
Recipe by Treewoman

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.

Ingredients Nutrition


  1. Place the chicken, water chestnuts, celery, almonds and scallions in a large bowl and toss to mix well.
  2. Put the mayonnaise, sour cream, dill and white pepper in small bowl and stir to mix well.
  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. 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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