Chicken Saladdiabetic, main dish, poultry 12 oz poached chicken 4 green onions 1 tablespoon dried leaf basil 1 cup plain low-fat yogurt 2 teaspoon tomato paste 1 teaspoon capers; + 1 teaspoon caper juice 1 pepper to taste 1 bunch watercress 4 large romaine lettuce leaves 1 pita bread 1 tomatoe 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 |
