DressingSalad - Dill Chicken Salad
Source of Recipe
archives
Recipe Link: http://diabeticgourmet.com/book_archive/details/76.shtml DressingSalad - Dill Chicken Salad
1-1/2 pound boneless, skinless chicken breasts
Dilled Mayonnaise:
2 cups chopped watercress, tough stems removed
1 tablespoon chopped garlic
2 tablespoons chopped onion
1/8 teaspoon salt
Juice of 1/2 lemon
2 tablespoons chopped fresh dill or 1 teaspoon dried dill
1 tablespoon extra-virgin olive oil
Rest of ingredients:
1/4 cup low-fat mayonnaise
1/4 cup low-fat plain yogurt
1 red bell pepper, cored, seeded, and diced
9 cups torn mixed salad greens
2 large tomatoes, chopped
Place chicken in a medium saucepan and pour in just
enough water to cover it. Bring just to a boil, reduce
heat to low and poach chicken until white and firm
throughout, about 15 minutes. Remove from pot and cool.
To make dilled mayonnaise, combine watercress, garlic,
onion, salt, lemon juice, dill, and olive oil in a food
processor and process until finely chopped. Transfer to
a medium bowl and stir in mayonnaise and yogurt.
Cut cooled chicken into bite-sized chunks and add
to mayonnaise, along with bell pepper. Toss to mix well.
When you are ready to serve, arrange greens on plates.
Top with chicken salad. Garnish with tomatoes and serve.
Yield: 6 servings
Serving size:
1-1/2 cups salad greens and 6 ounces chicken salad
Nutritional Information Per Serving:
Glycemic Index: 27, Glycemic Load: 2, Calories: 224, Protein: 33 g,
Carbohydrate: 10 g, Dietary Fiber: 2 g, Net Carbohydrate: 8 g,
Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 46 g, Sodium: 198 mg
Diabetic Exchanges: 4-1/2 Lean Meat, 2 Vegetable, 1/2 Fat
|
|
member logon
