DressingSalad - Orzo Chicken Salad
Source of Recipe
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Recipe Link: http://diabeticgourmet.com/book_archive/details/60.shtml DressingSalad - Orzo Chicken Salad
1 cup orzo pasta
2 cups diced roasted chicken breast
3/4 cup frozen (thawed) green peas
1/2 cup sliced scallions
1/2 cup crumbled reduced-fat feta cheese
1/3 cup sun-dried tomatoes, packed in olive oil, drained and chopped (reserve the oil)
2 tablespoons finely chopped fresh dill or 2 teaspoons dried
dressing:
2 tablespoons oil from the sun-dried tomatoes
2 tablespoons lemon juice
1 teaspoon crushed garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Cook the orzo according to package directions. Drain, rinse
with cool water, and drain again. Place the orzo, chicken, peas,
scallions, feta, tomatoes, and dill in a large bowl and toss to mix.
To make the dressing, place all of the dressing ingredients in a
small bowl and stir to mix well. Pour the dressing over the orzo
mixture and toss to mix. Cover and refrigerate for at least 1 hour
before serving. Serve over a bed of fresh salad greens, if desired.
Yield: 6 servings
Nutritional Information Per Serving (per 1-1/8 cup serving):
Calories: 274, Carbohydrate: 26 g, Cholesterol: 43 mg,
Fat: 8.8 g, Saturated Fat: 2.1 g, Fiber: 2.1 g,
Protein: 22 g, Sodium: 398 mg, Calcium: 59 mg
Diabetic Exchanges: 2 Lean Meat, 1-1/2 Starch, 1/2 Vegetable, 1 Fat
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