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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