THAI CHICKEN SALAD WRAPS

LOW CARB CHICKEN SALAD WRAPS

Chicken salad is a summer staple and if you are like Olivia and I you may be looking for a slightly different twist on your usual recipe.  Olivia discovered this  recipe at www.lowcarbyum.com and it  is loaded with not only the bright flavor of ginger but with the crunchy texture of the broccoli slaw.  Wrapping all of this deliciousness up in a crisp piece of your favorite lettuce or putting it on your favorite bread or even eating it alone or stuffed in a tomato can be a great hot summer day meal.  

Make the break from your usual chicken salad and give this flavor filled recipe a try.  You'll find yourself going back to it again and again.
-Nanette

Ingredients

Salad:

10 ounces chicken cooked, I used two 5 ounce cans

16 ounces coleslaw mix or broccoli slaw

1 large green onion

Dressing:

• 
  

6 tablespoons coconut aminos or tamari or soy sauce

4 tablespoons peanut butter or other nut/seed butter

2 tablespoons apple cider vinegar

2 tablespoons avocado oil

15 drops stevia liquid or 1 tablespoon bulk low carb sweetener

1/2 teaspoon fresh ginger minced

Instructions

• Mix salad ingredients in large bowl. Set aside.
• Blend together dressing ingredients. Pour over salad. Toss to ensure salad is evenly coated with dressing. Garnish with sliced green onion.

LOW CARB BROCCOLI SALAD

LOW CARB BROCCOLI SALAD

This fantastic recipe came from www.lowcarbmaven.com and it is a winner.  Olivia added cubed cheddar cheese, bacon, and some sunflower seeds to the original recipe to give it a bit more texture and flavor.  The sesame oil seems to be one of the distinguishing flavors in this recipe and gives the whole thing a nutty flavor that blends beautifully with the sweetened mayo and subtle white vinegar. If you are looking for something slightly different and yet low carb to add to your summer picnic or gathering, give this a try.  You will definitely find yourself with an empty serving bowl when the meal is finished.  Enjoy summer food!
-Nanette

Ingredients

• 1 pound broccoli florets about two big heads and stalks cut and trimmed
• 1/4 pound bacon
• 1/2 bunch green onion
• 1 cup mayonnaise
• 2 tablespoons white vinegar
• 3 tablespoons Swerve or powdered erythritol or stevia glycerite to taste
• 1 teaspoon toasted sesame oil

Optional:

• 1/4 cup dried cranberries, raisins, dried currents, gogi berries, chopped walnuts, slivered almonds, pumpkin seeds or sunflower seeds.

Instructions

• Cook and crumble the bacon.
• Trim and cut broccoli into bit sized pieces.
• Slice the scallions.
• Mix the ingredients for the dressing.
• Assemble and toss with dressing just before serving. Garnish with your favorite topping. Makes 8 cups with 1 cup per serving. Net Carbs 2.4 g.