An Asian-inspired salad, using almond butter in place of a traditional peanut dressing. Crunchy and delicious! Suitable for Atkins OWL (not induction), keto, chf, low carb, diabetic, low glycemic, gluten free, dairy free.
Preparation:
Cook:
Level: Easy
Ingredients
- 1 cup Broccoli salad mix
- 1 whole Green onion, sliced
- 2 tablespoons Mixed peppers, sliced
- 2 ounces, liquid Chicken cooked, cubed
- 1 tbsp Flaked almonds
- 3 tablespoons Aunt Rocky’s Almond Butter Dip / Dressing (see recipe in my TK recipe box)
Preparation
Place broccoli salad mix, green onion, pepper mix and chicken in a serving bowl, in the order listed.
do it dressing (see note below) and drizzle the salad. Garnish with almonds. (If using dressings, warm it up for a few seconds in the microwave and whisk gently before drizzling.)
Note the dressing the recipe is here on Tasty Kitchen in my recipe box. It works best served hot. To assist those tracking foods or creating recipes and meals using this dip/dressing, the nutritional data has been entered into the food database on My Fitness Pal.
Nutrition information (estimates are per serving based on the exact ingredients I used, calculated with a free online recipe analyzer): Calories 374, total fat 24g, saturated fat 4g, sodium 92mg, potassium 11 mg, total carbs 15g, dietary Fiber 6g, net carbs 9g, sugars 2g, protein 28g. Macros: 59% fat, 31% protein, 10% carbs.
© April 26, 2017 Roxana Lopez for Aunt Rocky’s
For more low carb/keto recipes and cooking tips, search Aunt Rocky’s low carb recipe group on Facebook.
