CHICKEN AND ASPARAGUS SALAD
Source of Recipe
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CHICKEN AND ASPARAGUS SALAD
WITH LEMON DILL VINAIGRETTE
Yield: 4 to 6 servings
Source: "The Best Diabetes Cookbook" by Katherine Younker
Info: http://diabeticgourmet.com/book_archive/details/25.shtml
INGREDIENTS
- 12 baby red potatoes (or 4 small white)
- 8 ounces boneless skinless chicken breasts, cubed
- 1/4 cup water
- 1/4 cup white wine
- 8 ounces asparagus, trimmed and cut into small pieces
- 2 small heads Boston lettuce, torn into pieces
Lemon Dill Vinaigrette Ingredients:
- 3 tablespoons balsamic vinegar
- 2 tablespoons lemon juice
- 1 tablespoon water
- 1 large green onion, minced
- 3/4 teaspoon garlic
- 2 tablespoons chopped fresh dill
(or 1 teaspoon dried dillweed)
- 3 tablespoons olive oil
DIRECTIONS
In saucepan of boiling water, cook potatoes until just tender.
Peel and cut into cubes. Place in salad bowl and set aside.
In saucepan, bring chicken, water and wine to boil; reduce
heat, cover and simmer for approximately 2 minutes or until
chicken is no longer pink. Drain and add to potatoes in bowl.
Steam or microwave asparagus until just tender-crisp;
drain and add to bowl. Add lettuce.
For Lemon Dill Vinaigrette: In bowl, whisk together vinegar,
lemon juice, water, onion, garlic and dill; whisk in oil until
combined. Pour over chicken mixture; toss to coat well.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 186, Carbohydrate: 19 g, Fiber: 2 g, Fat: 8 g,
Protein: 10 g, Sodium: 24 mg, Cholesterol: 18 mg
Diabetic Exchanges: 1 Starch, 1 Lean Meat, 1 Fat
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