Busy Week! (and a recipe)

So it's been a really busy week, trying to get the Low Carb Lifestyle Meetup up and running. I'm really excited to have worked out a partnership with the Low Carb Cravings market in Centennial CO http://www.lowcarbcravings.com to invite their customers to join our support group. So...a trip to office depot and 200 postcards later, we're getting off some snail mail invites as well as the emails owner Sharyn will be sending. Hopefully this will boost membership so we can do more events! I'd like to get to the point where we're offering something, a meeting, mixer, cooking lesson, etc., once a week. Right now we've got a base of members, but not everyone's active...I've tried everything to get some of these folks to respond...geez, just email me back to be removed from the group or remove yourself if you don't want to play...but knowing that you're causing an effort and not having the courtesy to respond one way or another is just disrespectful to the rest of us...okay, done with rant. Anyway, I was supposed to leave for Aspen today, got another good cooking gig for a vacation rental...$16.5 mil house, so the kitchen's REALLY nice...but I-70's been closed all day...very non-productive. I'll have to high-tail it there in the morning hoping it's clear. Gave me a chance to post some more good articles on the Meetup site http://atkinsdiet.meetup.com/173/ in the files section...and a low, low carb pancake recipe. Check it out, just go to the meetup site and hit the files section...Laura Dolson from http://lowcarbdiets.about.com/ is one of my favorite authorities and source for great info, so there's lots of goodies there from her site and others. Speaking of Laura, she actually saw a post of mine on a community board and wrote to me...i was so flattered and thrilled. Okay, enough rambling, here's a good recipe as a thank you for reading this far!

Bridget's Exotic Moroccan Chicken Salad

-30 oz chicken (canned, leftover or pickup roasted)
-1.5 tsp curry powder (or your choice of curry paste, check carb count,adjust to taste)
-3 T unsweetened coconut milk
-2 T splenda (or equiv. alt. sweetener)
-1/3 cup low carb ranch dressing (Ken’s Steakhouse Ranch = 1 carb per 2 T)
-1/3 cup chopped sweet bell pepper
-1/3 cup chopped green beans
-1/8 cup chopped blanched almonds (or sliced)
-1 T no-sugar/low carb apricot preserves (optional)

Roughly chop chicken. In a separate bowl, mix curry with coconut milk, splenda, ranch dressing and preserves. Add dressing mix to chicken and toss with vegetables. Refrigerate before serving over greens. Recipe yields 17.5 grams carbohydrate in the whole batch, ind. serving count varies with number of servings (Tip: leave out the apricot preserves for a total savings of 5 grams carb.)