| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | American | Diabetic | 1 | Servings |
INGREDIENTS
| 4 | oz | Canned low-sodium white chicken; drained |
| 1/4 | ts | Grated fresh lemon peel |
| 2 | tb | Fat-free honey-mustard salad dressing |
| 1/4 | c | Chopped water chestnuts |
| 1/2 | c | Sliced; seeded red grapes |
| 1 | c | Fresh spinach; washed dried and stems removed |
| 1 | ts | Pine nuts |
| Fresh ground pepper; to taste |
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 pine 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 Protein -- 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 Recipe by: http://www.diabetes.org/recipes Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 26, 1998
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