Chicken Salad
Yield: 4 servings
12 oz Poached Chicken; 1 ts Caper juice;
4 Green onions; Pepper to taste;
1 tb Dried Leaf basil; 1 bn Watercress;
1 c Plain low-fat yogurt; 4 lg Romaine lettuce leaves
2 ts Tomato paste; Pita Bread;
1 ts Capers; + 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 OBrion and her Meal-Master
4412 oz Poached Chicken; 1 ts Caper juice;
4 Green onions; Pepper to taste;
1 tb Dried Leaf basil; 1 bn Watercress;
1 c Plain low-fat yogurt; 4 lg Romaine lettuce leaves
2 ts Tomato paste; Pita Bread;
1 ts Capers; + 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 OBrion and her Meal-Master
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