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Poultry: Great Big Salad - ww

Source of Recipe

"Quick and Easy Low Carb Cooking for People with Diabetes"
GREAT BIG SALAD
WW Points
Diabetic Exchanges
Yield: 6 servings (2 cups each)

- 2 ounces French bread, cut in 1/2-inch cubes
- 1/2 cup fat-free Italian salad dressing
- 1 tablespoon Dijon mustard
- 1-1/2 tablespoons dried basil leaves
- 1 10-ounce bag chopped romaine lettuce
- 1 medium red bell pepper, thinly sliced
- 1/2 cup thinly sliced red onion
- 9 ounces frozen cooked diced chicken, thawed
- 4 ounces feta cheese seasoned with basil and sun-dried tomatoes, crumbled

Preheat oven to 350 degrees F. Place bread cubes on baking sheet and bake 12 minutes or until golden. Remove from heat and let cool completely.

Meanwhile, in a small bowl, whisk together dressing, mustard, and basil and set aside.

In a large salad bowl, combine romaine, bell pepper, onion, and chicken. Add dressing and toss gently, yet thoroughly, to coat. Add croutons, toss, and top with feta.

One 2-cup serving equals: Calories: 193, Fat: 8 g, Cholesterol: 51 mg, Sodium: 513 mg, Carbohydrate: 11 g, Dietary Fiber: 1 g, Protein: 18 g ++++ Exchanges: 1/2 Starch, 2 Lean Meat, 1 Vegetable ++++ WWP: 4