Main Ingredients:

8 ounces cooked chicken breast half ? diced small 1 ounce slivered almonds
½ cup jicama ? diced small/see note ½ cup diced celery
½ cup diced onion 4 tablespoons mayonnaise
2 packets splenda packets 1 each salt and pepper ? to taste

Cooking Preparation of the Recipe:

Put jicama and 2T water in a baggie with 1 packet splenda and let
sit at room temperature for 1 hour, turning bag occasionally to
marinate.
When ready to make, mix all ingredients well including liquid from
jicama. Refrigerate at least 2-3 hours to blend flavors.
*note: ½ cup of diced strawberries can be used instead, but don?t
add them until ready to serve and fold in gently.
**Start with ¸ pack of splenda/sweetener added to the salad mixture
and taste before adding more. You may not like it as sweet as I do.
**Nutritional information is for entire recipe. I get 3-4 servings,
so divide the information provided by the number of servings you get.
Per serving: 990 Calories (kcal); 76g Total Fat; (66% calories from
fat); 63g Protein; 23g Carbohydrate; 8g fiber; 174mg Cholesterol;
4768mg Sodium

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