Hot chicken salad
Yield: 4 servings
Ingredients:
- 8 oz Chicken or turkey; cooked 1/4 ts Celery seed
- 1/4 c Apple juice; Dash pepper
- 1/4 c Vinegar; Nonstick spray coating
- 2 tb Green onions; 4 c Fresh spinach; torn
- 2 tb Water; 3 c Cabbage; shredded
- 1 ts Cornstarch; 1/2 c Redishes; sliced
- 1/4 ts Salt; 2 Wh radishes; (optional)
- 1 ts Dry mustard; Celery leaves; (optional)
Instructions:
Cut chicken or turkey into bite-size strips. For dressings stir together apple juice vinegar green onions water cornstardh salt mustard celery seed and pepper; set aside. Spray a cold 12 inch skillet with nonstick coating. Preheat the skillet over medium heat. Add Chicken or turkey to skillet. Cook and stir for 1 to 2 minutes or till heated. Add dressing to skillet. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Toss together spinach and cabbage. Add to skillet. Cook and stir about 1 minute until spinach starts to wilt. Add sliced radishes ; toss to mix. Transfer to a salad bowl. If desired garish with whole radishes and celery leaves. Serve immediately. Makes 4 Food Exchange per serving: 2 LEAN MEAT EXHANGES + 1 VEGETABLE EXCHANGES Source: Better Homes and Gardens Diabetic Cookbook Brought to you and yours by Nancy O'Brion and her Meal Master
