DIABETIC HONEY MUSTARD CHICKEN SALAD

DIABETIC HONEY MUSTARD CHICKEN SALAD
Recipe Rating:
 1 Rating
Serves: 4
Prep Time:
Cooking Method: No-Cook or Other

Ingredients

1 lb canned low sodium white chicken drained
1 tsp fresh lemon zest
1/2 c fat free honey mustard salad dressing
1 c chopped water chestnuts
2 c sliced seedless red grapes
4 tsp toasted pine nuts
4 c fresh spinach, washed, dried, and stems removed
sea salt & fresh cracked black pepper to taste

The Cook

Paul Bushay Recipe
x2
Cooked to Perfection
Mesa, AZ (pop. 439,041)
chefbunyan
Member Since Dec 2009
Paul's notes for this recipe:
American Diabetes Association comes through again! I made this one yesterday because it was 112 degrees and I had NO desire to turn on the stove! I also sliced a large beefsteak tomato & had some of Esther's Potato Salad with it. A great summer supper!
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Directions

1
Toss the chicken, lemon zest, salad dressing, water chestnuts, and grapes together in a bowl until all ingredients are lightly coated
2
Let the salad stand for 5 minutes to absorb the dressing. Meanwhile toast the pine nuts for 2 minutes in a non stick skillet over medium heat, shaking the pan constantly
3
Arrange the spinach on a plate. Place the salad on top of the spinach. Sprinkle the pine nuts on top. Add the salt & pepper to taste & serve
Comments

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user Karla Everett Karla59 - Mar 20, 2011
Karla Everett [Karla59] has shared this recipe with discussion group:
SALADS

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