DIABETIC HONEY MUSTARD CHICKEN SALAD

Paul Bushay Recipe

By Paul Bushay chefbunyan

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!


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

Directions Step-By-Step

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

About this Recipe

Course/Dish: Chicken Salads
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Diabetic
Other Tag: Quick & Easy