Sunburst Chicken Salad Recipe - Cooking Index
1 tablespoon | 15ml | Fat-free mayonnaise |
1 tablespoon | 15ml | Nonfat sour cream |
2 teaspoons | 10ml | Frozen orange juice concentrate - thawed |
1/4 teaspoon | 1.3ml | Grated orange peel |
1 | Boneless skinless chicken breast - cooked, chopped | |
1 | Kiwi - thinly sliced (large) | |
1/3 cup | 78ml | Mandarin oranges |
1/4 cup | 27g / 1oz | Finely-chopped celery |
4 | Lettuce leaves - washed | |
2 tablespoons | 30ml | Coarsely-chopped cashews |
Combine mayonnaise, sour cream, concentrate and peel in small bowl. Add chicken, kiwi, oranges and celery; toss to coat. Cover; refrigerate 2 hours. Serve on lettuce leaves. Top with cashews.
This recipe yields 2 servings.
Exchanges Per Serving: 2 Meat, 1 Fruit, 1/2 Fat.
Nutrition Facts: Calories 195; Calories from Fat 29%; Total Fat 6g; Saturated Fat 1g; Protein 18g; Carbohydrates 18g; Cholesterol 39mg; Sodium 431mg; Dietary Fiber 2g.
Source:
Diabetic Cooking at http://www.diabeticcooking.com
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