Chicken Salad Deluxediabetic, main dish, poultry, salads 2 cup chicken; cooked cubed frimly packe 1/4 cup chicken broth 1 cup celery; diagonally sliced 2 tablespoon green onions; thinly sliced 2 oz (1 can) mushrooms; stems & pieces drained 24 small grapes; green/red seedless 1/4 cup almonds; slivered 2 teaspoon margarine 1/4 cup low-calorie dressing; =or=- 1/4 cup light mayonnaise 1 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 |
