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Chicken Salad Recipe
Recipe Ingredients:
12 oz Poached Chicken 4 Green onions 1 tbsp Dried Leaf basil 1 cup Plain low-fat yogurt 2 tsp Tomato paste 1 tsp Capers, + 1 tsp Caper juice Pepper to taste 1 bunch Watercress 4 large Romaine lettuce leaves Pita Bread Tomatoe
Recipe 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
Servings: 4
| “Food without wine is a corpse; wine without food is a ghost; united and well mitched they are as body and soul, living partners.” | | ~ Andre Simon (1877-1970) |
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Important Note: This Chicken Salad
recipe was located in the public domain.It is suitable' for
diabetics and low carb diets solely because someone, somewhere,
decided to publish them as such. I am not qualified in medicine
or nutrition, so please use your own common sense when deciding
which are appropriate for your particular diet.
|
This
Chicken Salad recipe is located in our Salad Recipes
section.
Use this site as your online diabetic cookbook.
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This Chicken Salad Recipe may
also be ideal for anyone following the Atkins diet, or seeking
to reduce their carbohydrate intake for other reasons. |