companion blog to the e-book the 24/7 Low Carb Diner

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Friday, July 1, 2011

Salad Sundae

When it is hot I like salads. Sure, I like ice cream sundaes too---but seldom for lunch.

We have this cut little sandwich shop here in Tulsa town that serves scoops of salads like a triple dip sundae. I love the idea, even though I can't eat their salads. It is hard to find a good low carb salad out there that doesn't have sugars or illegal fruits added. So, as usual, I made my own. This month's newsletter has a number of recipes that would be excellent for scooping. This one happens to have minted cottage cheese, Egg Salad with Tarragon, and  Chicken and Blueberry Salad. Here on the blog, I will share my favorite--the blueberry one. For the others, and lots of other great salad recipes, be sure to order the Diner newsletter.

Chicken and Blueberry Salad

2 poached chicken breasts, cut into chunks
1/3 cup Greek yogurt
1 tsp apple cider vinegar
2 packets stevia
1/2 tsp lemon juice
4 ounces blueberries
1/4 cup chopped pecans

Poach chicken and cut into bite sized pieces. Cool. Stir together yogurt, vinegar and sweetener. Pour over chicken and stir. to coat. Add blueberries and  pecans, stirring gently.

serves 4   at      211 calories    5 carbs

This salad  is wonderful. I always like the sweetened fruity chicken salads, but had never thought of replacing the grapes in my old recipe with blueberries. The taste is fresh and fruity, with a light sweetness and a touch of lemon. Definitely worthy of a nice presentation.

I like the three scoops idea served in a sundae dish. I found my dish at Goodwill for 50 cents. A plate lined with greens would do just as well. Just like three scoops of ice cream, it is fun to bounce between the flavors. The sweet blueberry, the creamy cottage cheese and the sophistication of the tarragon. Mmm. Try it with your favorites. Preparing several different salads to sample is a terrific idea for parties and family get togethers. Let me know what you serve if you try it.

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Retta said...

This salad is the cutest thing EVER! When I saw it in your July Newsletter, I just knew I had to serve it next time I had company.

By the way, LOVED all the salad and dressing ideas in the newsletter. And since today I had to throw away some grungie veggies and lettuce from the veggie drawer in the fridge, your system in the newsletter to prolong freshness was PERFECT for me to read. Thank you!

Joan said...

I love this idea for anytime...but I am putting this post in my "idea" envelope for the beach trip this fall. These cold salads will hit the spot for everyone, but I especially think my Mom will love this....small manageable portions of her faves in her own little dish...Thanks Lisa!

T2Nashville said...

Lisa - I just had to post and tell you that I made this Chicken Blueberry Salad last night. OMG! I was skeptical about this dressing, but it's just awesome! Thanks so much for the recipes you share. I may not post much, but I often try them and they are keepers.

Unknown said...

if i use canned chicken how much would i need for this recipe?

Lisa Marshall said...


I figure two poached breasts at about 4-5 ounces each. So you would need about 8-10 ounces not counting the broth weight.