Recipe - Hot Chicken Salad

8 ounce Chicken or turkey; cooked
One fourth cup Apple juice;
One fourth cup Vinegar;
2 tablespoon Green onions;
2 tablespoon Water;
1 teaspoon Cornstarch;
One fourth teaspoon Salt;
1 teaspoon Dry mustard;
One fourth teaspoon Celery seed
Dash pepper
Nonstick spray coating
4 cup Fresh spinach; torn
3 cup Cabbage; shredded
One half cup Redishes; cut or sliced up
2 Wh radishes; (optional)
Celery leaves; (optional)

Cut chicken or turkey into bitesize strips. For dressings, stir
together apple juice, vinegar, green onions, water, cornstardh, salt,
mustard, celery seed, and pepper; set aside.

Spray a cold 12 inch skillet with nonstick coating. Preheat the
skillet over medium heat. Add Chicken or turkey to skillet. Cook
and stir for 1 to 2 minutes or till heated.

Add dressing to skillet. Cook and stir till thickened and bubbly.
Cook and stir for 2 minutes more.

Toss together spinach and cabbage. Add to skillet. Cook and stir
about 1 minute until spinach starts to wilt. Add cut or sliced up radishes ;
toss to mix. Transfer to a salad bowl. If desired, garish with whole
radishes and celery leaves. Serve immediately. Makes 4
Food Exchange per serving: 2 LEAN MEAT EXHANGES + 1 VEGETABLE
EXCHANGES

Source: Better Homes and Gardens Diabetic Cookbook
Brought to you and yours by Nancy O'Brion and her Meal Master

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip