Hot Chicken Saladdiabetic, main dish, poultry, vegetables 8 oz chicken or turkey; cooked 1/4 cup apple juice 1/4 cup vinegar 2 tablespoon green onions 2 tablespoon water 1 teaspoon cornstarch 1/4 teaspoon salt 1 teaspoon dry mustard 1/4 teaspoon celery seed 1 dash pepper 1 nonstick spray coating 4 cup fresh spinach; torn 3 cup cabbage; shredded 1/2 cup redishes; sliced 2 wh radishes; (optional) 1 celery leaves; (optional) 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 |
