| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Diabetic, Poultry, Main dish | 4 | Servings | |
INGREDIENTS
| 12 | oz | Poached Chicken; |
| 4 | Green onions; | |
| 1 | tb | Dried Leaf basil; |
| 1 | c | Plain low-fat yogurt; |
| 2 | ts | Tomato paste; |
| 1 | ts | Capers; + |
| 1 | ts | Caper juice; |
| Pepper to taste; | ||
| 1 | bn | Watercress; |
| 4 | lg | Romaine lettuce leaves |
| Pita Bread; | ||
| Tomatoe; |
INSTRUCTIONS
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 O'Brion and her Meal-Master File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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