Recipe of Chicken Salad - Food Recipes

----- Recipe via Meal-Master (tm) v8.01 --

Title: Chicken Salad
Categories : Diabetic, Poultry, Main dish
Serving size: 4 servings 12 oz Poached Chicken; 1 ts Caper juice; 4 Green onions; Pepper to taste; 1 tb Dried Leaf basil; 1 bn Watercress; 1 c Plain low-fat yogurt; 4 lg Romaine lettuce leaves 2 ts Tomato paste; Pita Bread; 1 ts Capers; + Tomatoe; Cut chicken diagonally slices, or in chunks. Place in a medium-size bowl; add green onions and basil. In another bowl, mix together; season with pepper. Trim tough sten from watercress. Chop 1/4 of the bunch and mix with chicken and yogurt sauce. Serve over romaine leaves and garnixh with remaining watercress. Serve with pita bread toasts and tomato slices. Food Exchange per serving: 3 LOW/FAT MEAT EXCHANGES + 1/2 MILK EXCHANGE CAL: 175; CHO: 73gm; CAR: 5g; PRO: 30g; SOD: 148gm; FAT: 3g; Source: Light and Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master