DAILY DIABETIC RECIPE -- November 05, 2001
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CURRIED CHICKEN SALAD
Servings: 6
Source: The New American Heart Association Cookbook
INGREDIENTS
Dressing Ingredients:
- 1/2 cup fat-free, cholesterol-free or light, reduced-calorie mayonnaise dressing
- 1 tablespoon fresh lemon juice
- 2 teaspoons rice vinegar or white vinegar
- 1/2 teaspoon curry powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon cayenne
Chicken Salad Ingredients:
- 4 ribs celery, chopped (2 cups)
- 8 thin strips green bell pepper (optional)
- 4 cups cubed, cooked chicken (1-1/2 pounds boneless, skinless breasts),
white meat only, skin and all visible fat removed
DIRECTIONS
In a large bowl, whisk together dressing ingredients.
Stir in chicken and celery. Cover and refrigerate for at least 30 minutes.
To serve, garnish with bell pepper.
NUTRITIONAL INFORMATION PER SERVING:
Calories: 202; Fat: 7 grams; Carbohydrates: 5 grams;
Sodium: 342 mg; Protein: 27 grams; Cholesterol: 83 mg; Fiber: 1 g
Exchanges: 4 Low-Fat Meat; 1 Vegetable
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Daily Diabetic Recipe (c) copyright 2001. Gourmet Connection (R).
The Diabetic Gourmet Magazine -- http://diabeticgourmet.com
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