Chicken Salad Deluxe

Recipe Ingredients

2 cups	125g / 4.4oz	Cubed cooked chicken - (firmly packed)
1/4 cup	59ml	Chicken broth
1 cup	110g / 3.9oz	Diagonally sliced celery
2 tablespoons	30ml	Finely-chopped green onion
1/4 cup	59ml	Thinly-sliced green pepper
1		Mushroom stems and pieces - (2 oz)
24		Green or red seedless grapes (small)
1/4 cup	23g / 0.8oz	Slivered almonds
2 teaspoons	10ml	Margarine
3/4 cup	177ml	Low-Calorie Cooked Dressing - (see recipe)
		= (or light mayonnaise)
		Crisp lettuce leaves - for serving

Recipe Instructions

In a large bowl combine chicken, chicken broth, celery, onion, green pepper, mushrooms, and grapes; mix well. Cover and chill several hours.

Saute the almonds in margarine, stirring constantly, until they are browned; spread on paper towel to cool.

Immediately before serving stir the dressing into the chicken salad.

Arrange chicken salad on four plates, lined with crisp lettuce leaves, and top each with 1 tablespoon of sauteed almonds.

This recipe yields 4 servings. Serving size: 1 cup.

Exchanges Per Serving: 3 Medium-Fat, 1 Fruit.

Nutrition Facts: Carbohydrates 13g; Protein 24g; Fat 15g; Calories 278; Fiber 1.8g; Sodium 441mg; Cholesterol 97mg.

Low-sodium diets: Serve 1/2-cup portion (1 1/2 medium-fat meat and 1/2 fruit exchanges).

Source:
The Art of Cooking for the Diabetic by Mary Abbott Hess

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