Mediterranean Chicken Salad - 12g Carbs, 2g Fiber
From: Healthy Cooking June/July 2008, p47 By Taste of Home 2011
"This is a variation on two different salads I like. My family
especially likes this when it's warm outside," says Amy Lewis of
Carmichael, California.
Prep/Total Time: 25 min
Servings: 6
3 cups cubed cooked chicken breast
1 1/2 cups chopped tomatoes
1 cup water-packed artichoke hearts, rinsed, drained and quartered
1/2 cup crumbled feta cheese
1/2 cup pitted Greek olives
1/3 cup dried currants
1/4 cup finely chopped red onion
--> DRESSING
1/4 cup Olive Oil
2 Tbsp tarragon vinegar
1 Tbsp minced fresh tarragon OR 1 tsp dried tarragon
1-1/2 tsp lemon juice
1 1/2 tsp Dijon mustard
1/4 tsp salt
1/8 tsp pepper
In a large bowl, combine the first seven ingredients. In a small
bowl, whisk the dressing ingredients. Pour over chicken mixture and
toss to coat. Refrigerate until serving. Yield: 6 servings.
Servings: 6
Serving Size: 1 cup
Nutrition per Serving:
291 Calories, 16g Fat, 3g Saturated Fat, 59mg Cholesterol, 544mg Sodium,
12g Carbs, 2g Fiber, 24g Protein
Diabetic Exchanges: 3 lean meat, 2 fat, 1 vegetable, 1/2 fruit
