Diabetic Honey Mustard Chicken Salad

★★★★★ 1 Review
chefbunyan avatar
By Paul Bushay
from Mesa, AZ

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!

serves 4
prep time 10 Min
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
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How To Make

  • 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

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