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| Chicken Salad Recipe |
Category: Other / Entrees
Rating:
N/A
Servings: 4
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Ingredients
12 oz poached chicken
4 green onions
1 tablespoon dried leaf basil
1 cup plain low-fat yogurt
2 teaspoon tomato paste
1 teaspoon capers; +
1 teaspoon caper juice
1 pepper to taste
1 bunch watercress
4 large romaine lettuce leaves
1 pita bread
1 tomatoe
Cooking Directions:
Cut chicken diagonally slices, or in chunks. Place in a medium-size bowl; add green onions and basil. In another bowl, mix together; season with pepper. Trim tough sten from watercress. Chop 1/4 of the bunch and mix with chicken and yogurt sauce. Serve over romaine leaves and garnixh with remaining watercress.
Serve with pita bread toasts and tomato slices. Food Exchange per serving: 3 LOW/FAT MEAT EXCHANGES + 1/2 MILK EXCHANGE CAL: 175; CHO: 73gm; CAR: 5g; PRO: 30g; SOD: 148gm; FAT: 3g;
Source: Light and Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
entrees,poultry,diabetic
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