Aunt Rocky’s Chicken Salad on Kelp Noodles (Low Carb, Gluten Free)

Rinse noodles under cold water, and drain well. Let sit in the sieve for a few minutes, then lay out on paper towels. Pat dry as well as possible. With scissors, cut noodles into bite size pieces into a large mixing bowl.

Chop chicken and all remaining salad ingredients, and add to the bowl.

Mix all of the dressing ingredients in a measuring cup, stirring with a fork or small whisk to mix well. Pour over the salad, and toss. At this point, the salad may be stored in the refrigerator until ready to serve.

When ready to serve, divide into serving bowls. Top with chopped cilantro, and additional sliced nuts if desired.

Store leftovers in the refrigerator.

Notes:
• The flavor of this salad will be better the next day due to the kumquats permeating the salad. The noodles also soften overnight in the dressing. So, if you have time, make the salad with everything except the onions the night before and let it stand. It’s good either way, just better the next day.
• I use the Organicville Ginger Miso Dressing as a base for my Asian dressing because it’s easy to find and easy to adapt to various flavor profiles. If you can’t find it, use your own favorite Asian dressing and deduct 2 carbs (whole and net) from this recipe.
• Nutrition estimates are based on My Fitness Pal’s online recipe analyzer. Brand names are included only to assure more accurate estimates. The recipe is stored on and available to MFP users for logging in their food diaries. Sugar alcohols, Allulose, and liquid Sucralose are not absorbed by the body and rate zero on the glycemic index, so are excluded from nutrition counts.
• For more Atkins/low carb/Keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Per serving: Calories 341, Total Fat 23 g, Saturated Fat 4 g, Sodium 1923 mg, Potassium 192 mg, Total Carbohydrate 12 g, Dietary Fiber 3 g, Net Carbs 9 g, Sugars 5 g, Protein 22 g. Macros: 63% fat, 27% protein, 11% carbs.

© April 9, 2019 Roxana Lopez for Aunt Rocky’s.