Nutritional Info

Nutrition Facts

Serving Size 1 (96g)

Calories 328
Calories from Fat 179 (55%)
Amount Per Serving %DIV
Total Fat 19.9g 31%
Saturated Fat 8.2g 41%
Monounsaturated Fat 7.6g
Polyunsaturated Fat 4.1g
Trans Fat 0.0g
Cholesterol 63.9mg 21%
Sodium 584mg 25%
Potassium 201.9mg 4%
Total Carbohydrate 13.2g 4%
Dietary Fiber 0.8g 3%
Sugars 1.3g
Protein 11.4g 23%

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Recipe Description
You can vary the presentation of this salad by serving it on a bed of lettuce, in hollowed outtomatoes, or by rolling it in a low carb tortilla. If you can't find the flax and nut crunchies, chopped almonds can be substituted.
Prep time
1 hr 20 min
Cook time
40 min
Ready In
2 hr


Serves Tool

Serves To:USMetric
1/2 Cup(c)  mayonnaise
1/3 Cup(c)  flax 'n nut crunchies
1/2 Cup(c)  celery, finely chopped
6   boneless chicken breasts
1 Teaspoon(t)  curry
1 Tablespoon(T)  salt
1/4 Cup(c)  spicy brown mustard
1/2 Cup(c)  splenda
4 Tablespoon(T)  butter


Preheat oven to 350° F. Melt your butter in a saucepan. Add Splenda, mustard, salt and curry powder, and stir until well combined. Roll the boneless chicken in the butter mixture until coated. Arrange on a prepared pan. Bake for 30 to 40 minutes, or until just done. Let cool. Chop the cooled chicken into bite sized pieces. Toss with chopped celery and the flax 'n nut crunchies. Gently stir in the mayonnaise until just moist. Add more mayonnaise if necessary. Chill at least 1 hour, but overnight is fine, too.

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