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Chicken salad deluxe

Yield: 4 sweet ones

Ingredients:

• 2 c Chicken; cooked cubed frimly 24 sm Grapes; green/red seedless -packed 1/4 c Almonds; slivered
• 1/4 c Chicken broth; 2 ts Margarine;
• 1 c Celery; diagonally sliced 1/4 c Low-Calorie Dressing;
• 2 tb Green onions; thinly sliced -=OR=-
• 2 oz (1 can) mushrooms; stems & 1/4 c Light mayonnaise;

Instructions:

-pieces drained Crisp lettuce leaves; In a large bowl combine chicken chicken broth celery onion green pepper mushrooms and grapes; mix well. Cover and chill several hours. Saute the almonds in margarine stirring constantly until browned; spread on paper towel to cool. Immediately before serving stir the dressing into the chicken salad. Arrange chicken salad on 4 plates lined with crisp lettuce leaves and top each with 1 tablespoon of saute almonds. Food Exchange per serving: 3 MEDIUM-FAT MEAT EXCHANGES + 1 FRUIT EXCHANGE; CAL: 278; CHO: 13g; PRO: 24g; SOD: 441; LOW-SODIUM DIETS Serve 1/2 cup portion (1 1/2 MEDIUM-FAT MEAT EXCHANGES + 1/2 FRUIT EXCHANGE) Source: The Art of Cooking for the Diabetic by Mary Abbott Hess R.D. M.S. and Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal-Master

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