Chicken Salad Deluxe from Healthy Diabetic Recipes

Chicken Salad Deluxe Recipe

Recipe Ingredients:

2 cups cubed cooked chicken - (firmly packed)
1/4 cup chicken broth
1 cup diagonally sliced celery
2 tbsp finely-chopped green onion
1/4 cup thinly-sliced green pepper
1 can mushroom stems and pieces - (2 oz)
24 small green or red seedless grapes
1/4 cup slivered almonds
2 tsp margarine
3/4 cup Low-Calorie Cooked Dressing, (see recipe)
= (or light mayonnaise)
Crisp lettuce leaves, for serving

Recipe Instructions:

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 they are browned; spread on paper towel to cool.

Immediately before serving stir the dressing into the chicken salad.

Arrange chicken salad on four plates, lined with crisp lettuce leaves, and top each with 1 tablespoon of sauteed almonds.

This recipe yields 4 servings. Serving size: 1 cup.

Exchanges Per Serving: 3 Medium-Fat, 1 Fruit.

Nutrition Facts: Carbohydrates 13g; Protein 24g; Fat 15g; Calories 278; Fiber 1.8g; Sodium 441mg; Cholesterol 97mg.

Low-sodium diets: Serve 1/2-cup portion (1 1/2 medium-fat meat and 1/2 fruit exchanges).

Source:
""The Art of Cooking for the Diabetic" by Mary Abbott Hess"
S(Formatted for MC6):
"07-22-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Meredith Corporation, 1995"

Servings: 4

"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?"

~ Alice B. Toklas

 

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