Recipe - Honey-Mustard Chicken Salad

4 ounce Canned lowsodium white
chicken; drained
One fourth teaspoon Grated fresh lemon peel
2 tablespoon Fatfree honeymustard salad
dressing
One fourth cup Chopped water chestnuts
One half cup Sliced; seeded red grapes
1 cup Fresh spinach; washed dried
and stems removed
1 teaspoon Pine nuts
Fresh ground pepper; to
taste

Toss the chicken, lemon peel, salad dressing, water chestnuts, and grapes
together in a small bowl until all ingredients are lightly coated.

Let the salad stand for 5 minutes to absorb the dressing. Meanwhile, toast
the pine nuts for 2 minutes in a nonstick skillet over medium heat, shaking
the pan constantly. Arrange the spinach on a plate. Place the salad on top
of the spinach. Sprinkle the pine nuts on top, add fresh ground pepper to
taste, and serve.

Exchanges: Very Lean Meat Exchange 4 Carbohydrate Exchange 2 Fat
Exchange One half Calories 274 Calories from Fat 47 Total Fat 5g
Saturated Fat 1g Cholesterol 60mg Sodium 359mg Carbohydrate 32g
Dietary Fiber 3g Sugars 23g Protein 29g

Recipe for Tuesday, 4/21/98

Use canned chicken to make this fast, colorful salad.

All recipes this week are from the cookbook Quick & Easy Diabetic Recipes
for One, featuring appetizing singleserving dishes along with helpful meal
planning, shopping, and food preparation tips for eating healthy on your
own.

You can order a copy of this and many other cookbooks from our online
bookstore or call 1800ADAORDER (18002326733).

Copyright © 1998 American Diabetes Association

MC formatted using MC Buster 2.0d & SNT on 4/26/98

Recipe by: http://www.diabetes.org/recipes

Posted to MCRecipe Digest by Barb at PK abprice@wf.net on Apr 26, 1998