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    CHICKEN AND ASPARAGUS SALAD


    Source of Recipe


    ma
    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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