Hot Chicken Salad

Yield: 4 servings

8 oz Chicken or turkey; cooked 1/4 ts Celery seed
1/4 c Apple juice; Dash pepper
1/4 c Vinegar; Nonstick spray coating
2 tb Green onions; 4 c Fresh spinach; torn
2 tb Water; 3 c Cabbage; shredded
1 ts Cornstarch; 1/2 c Redishes; sliced
1/4 ts Salt; 2 Wh radishes; (optional)
1 ts Dry mustard; 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 OBrion and her Meal Master