*I adapted this recipe when I was first doing the Zone and was meticulous about block counts, thus the two kinds of mayo and the precise counts of grapes.
You can further reduce carbs by using full-fat or reduced-fat mayo with no carbs (but would, of course, increase the fat content), not eating it on pineapple, and/or cutting back on or eliminating the grapes.
1 lb. chicken breast meat, cooked and cut into pieces
1/2 c. water chestnuts, diced (1/2 can) (8 g. carb)
3 T. slivered or sliced almonds (or pecans) (4 g. carb)
35 seedless grapes, sliced in half (31 g. carb)
1/4 cup chopped celery (optional)
2 T. chopped onion
1/4 tsp. ground ginger
2 T. wine vinegar (or white vinegar)
1 T. soy sauce (low sodium, optional)
1/2 tsp. curry powder
1/4 c. reduced calorie mayo (50 cals, 5g. fat/ Tbsp. = 4 g. carb) *see note, above
1/4 c. fat free mayo (0 fat, 5 g. carb/Tbsp.= 12 g. carb) *see note, above
slices canned pineapple (4 slices per 8 oz. can) (optional) (12 g. carb each)
Mix chicken and water chestnuts, nuts, grapes, celery, and onion. Blend mayonnaises, vinegar, soy sauce, ginger, and curry powder. Toss dressing with the chicken mixture Chill. Serve on top of pineapple slice. If you want to make it picturesque, serve the whole shebang on a lettuce leaf.
Keeps for a couple days in fridge.
(All nutrition info subtracts out fiber from carbs. Carbs are higher than separate listings due to rounding errors.)
entire recipe without pineapple, mayo as given (divide by number of portions): 148 g. protein, 61 g. carb, 49 g. fat
entire recipe without pineapple, using all reduced-calorie mayo: 148 g. protein, 53 g. carb, 69 g. fat
entire recipe without pineapple, using full fat mayo: 148 g. protein, 46 g. carb, 163 g. fat
1/4 recipe, as given, on 1 slice pineapple = 37 g. protein, 27 g. carb, 12 g. fat
1/4 recipe, full fat mayo, on 1 slice pineapple: 37 g. protein, 23 g. carb, 51 g. fat