Artichoke Chicken Salad

Discussion in 'Food and nutrition' started by [email protected], Nov 28, 2005.

  1. Artichoke Chicken Salad

    Yield: 4 servings
    Source: "The Complete Diabetes Prevention Plan"

    1-1/2 cups shredded roasted chicken breast
    1 cup marinated artichoke hearts, drained and coarsely chopped
    1/2 cup 1-inch pieces roasted or broiled asparagus spears
    1/4 cup chopped roasted red bell pepper
    3 to 4 tablespoons light olive oil vinaigrette
    or Italian salad dressing
    1/8 teaspoon coarsely ground black pepper

    Combine the chicken, artichoke hearts, asparagus, and
    bell pepper in a medium bowl and toss to mix well. Add
    the salad dressing and pepper and toss again.
    Let the salad sit for 15 minutes before serving or
    cover and chill until ready to serve. If desired,
    serve on a bed of fresh salad greens garnished with
    a sprinkling of blue cheese crumbles and chopped
    walnuts, or serve in lettuce-lined pita pockets.

    Nutritional Information Per Serving (per 3/4 cup serving):
    Calories: 148, Carbohydrate: 5 g, Cholesterol: 45 mg,
    Fat: 5.1 g, Saturated Fat: 1.5 g, Fiber: 2 g,
    Protein: 18 g, Sodium: 301 mg, Calcium: 20 mg
    Diabetic Exchanges: 2 Very Lean Meat, 1 Vegetable, 1 Fat



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