Chicken Salad Deluxe

30.10.2008 | Author: Cook | Posted in Diabetic
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Chicken Salad Deluxe


Servings: 4
Ingredients: 

  • 2 c  Chicken; cooked cubed frimly       24 sm Grapes; green/red seedless
    • 

  • -packed                           1/4 c  Almonds; slivered
    • 

  • 1/4 c  Chicken broth;                      2 ts Margarine;
    • 

  • 1 c  Celery; diagonally sliced         1/4 c  Low-Calorie Dressing;
    • 

  • 2 tb Green onions; thinly sliced              -=OR=-
    • 

  • 2 oz (1 can) mushrooms; stems and        1/4 c  Light mayonnaise;
    • 

  • -pieces drained                          Crisp lettuce leaves;
    •

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 browned; spread
on paper towel to cool. Immediately before serving stir the dressing into
the chicken salad. Arrange chicken salad on 4 plates, lined with crisp
lettuce leaves, and top each with 1 tablespoon of saute almonds. Food
Exchange per serving: 3 MEDIUM-FAT MEAT EXCHANGES 1 FRUIT EXCHANGE; CAL:
278; CHO: 13g; PRO: 24g; SOD: 441; LOW-SODIUM DIETS Serve 1/2 cup portion
(1 1/2 MEDIUM-FAT MEAT EXCHANGES 1/2 FRUIT EXCHANGE)

Source: The Art of Cooking for the Diabetic by Mary Abbott Hess, R.D.,M.S.
and Katharine Middleton Brought to you and yours via Nancy O’Brion and her
Meal-Master

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