Main Entrees Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Chicken salad

Yield: 4 servings

Ingredients:

• 12 oz Poached Chicken; 1 ts Caper juice;
• 4 Green onions; Pepper to taste;
• 1 tb Dried Leaf basil; 1 bn Watercress;
• 1 c Plain low-fat yogurt; 4 lg Romaine lettuce leaves
• 2 ts Tomato paste; Pita Bread;
• 1 ts Capers; + Tomatoe;

Instructions:

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

Web Standards & Support: