Low Carb 1-2-3 by Rozanne Gold

Author:Rozanne Gold
Language: eng
Format: epub
Publisher: Rodale
Published: 2005-06-27T04:00:00+00:00

CTC 3.73

Total Carbs 5.13

Fiber 1.40

Total Fat 9.60

Sat Fat 2.12

Protein 56.70

Calories 343

perfect chicken salad

very low carb carbs that count

VLC 3 grams

This simple technique, similar to the preceding recipe, yields a memorable texture that is perfect for cold preparations where moisture is key. As a bonus, you can reduce the broth to use as a base for chicken soup. Chop the chicken into small chunks for an open-face sandwich or lettuce wrapper or cut it into long, thin strips as a main-course salad.

1 chicken (3 pounds)

1 cup chopped celery

1 cup light mayonnaise

Rinse the chicken, inside and out, discarding the giblets and liver. Put the chicken in a pot large enough to accommodate it. Cover the chicken with cold water. Add 3 tablespoons kosher salt and bring the water to a rapid boil. Submerge the chicken and bring the water to a boil again, uncovered. Boil for 15 minutes, then turn off the heat, cover, and let the chicken remain in the water for 20 minutes.

Remove the chicken from the water and reserve the broth for another use, such as making soup. Also reserve about ½ cup broth for moistening the chicken salad later on. Let the chicken cool until you can handle it easily. Pull out as many bones as possible and refrigerate the chicken until it is cold. Remove all bones and skin and cut the chicken into small chunks or into long strips.

Place the chicken in a bowl and toss with the celery and mayonnaise. Add a few tablespoons of the reserved broth to moisten the chicken salad, if necessary. Add salt and ground white pepper to taste. Chill again.

Serves 6 (makes about 2 pounds)

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