Mayo Free Chicken Salad - 6g Carbs, 2g Fiber
From: diabeticgourmet.com
Servings: 4
3/4 lb baked or grilled chicken breasts
2 Tbsp extra virgin olive oil
1 tsp dried oregano
Juice of 1/2 a lemon
1 (2.2-oz can) (1/2 cup) black olives, pitted and roughly chopped
1 Tbsp tiny capers, well-rinsed and drained
10 cherry tomatoes, halved
Salt and pepper to taste
1 cup thin green beans, cooked, drained, and cooled
Romaine lettuce leaves, for serving bed (whole wheat Pita bread for sandwiches, optional)
2 Tbsp chopped parsley
Cut chicken into bite-sized pieces. Place in a bowl and combine with oil, oregano and lemon juice. Let stand for about 1 hour.
Toss the chicken mix with olives, capers, tomatoes and green beans. Season to taste with salt and pepper.
Arrange the salad on the romaine leaves. Sprinkle with parsley and serve. This recipe would also work on whole-wheat pita bread.
Servings: 4
Nutrition per Serving: 240 Calories, 12g Fat, 2g Saturated Fat, 280mg Sodium, 27g Protein, 6g Carbs, 2g Dietary Fiber
Posted by: chefgloria1030@yahoo.com
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