Honey-Mustard Chicken Salad from Healthy Diabetic Recipes

Honey-Mustard Chicken Salad Recipe

Recipe Ingredients:

4 oz canned low-sodium white chicken, drained
1/4 tsp grated fresh lemon peel
2 tbsp fat-free honey-mustard salad dressing
1/4 cup chopped water chestnuts
1/2 cup sliced, seeded red grapes
1 cup fresh spinach, washed dried and stems removed
1 tsp pine nuts
fresh ground pepper, to taste

Recipe Instructions:

Toss the chicken, lemon peel, salad dressing, water chestnuts, and grapes together in a small bowl until all ingredients are lightly coated.

Let the salad stand for 5 minutes to absorb the dressing. Meanwhile, toast the pine nuts for 2 minutes in a nonstick skillet over medium heat, shaking the pan constantly. Arrange the spinach on a plate. Place the salad on top of the spinach. Sprinkle the pi!
ne nuts on top, add fresh ground pepper to taste, and serve.

Exchanges: Very Lean Meat Exchange -- 4 Carbohydrate Exchange -- 2 Fat Exchange -- 1/2 Calories -- 274 Calories from Fat -- 47 Total Fat -- 5g Saturated Fat -- 1g Cholesterol -- 60mg Sodium -- 359mg Carbohydrate -- 32g Dietary Fiber -- 3g Sugars -- 23g Prot!
ein -- 29g

Recipe for Tuesday, 4/21/98

Use canned chicken to make this fast, colorful salad.

All recipes this week are from the cookbook Quick & Easy Diabetic Recipes for One, featuring appetizing single-serving dishes along with helpful meal planning, shopping, and food preparation tips for eating healthy on your own.

You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733).

Copyright © 1998 American Diabetes Association

MC formatted using MC Buster 2.0d & SNT on 4/26/98

Servings: 1

“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.”

~ Henry Miller, American writer (1891-1980)

 

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