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Honey-Mustard Chicken Salad


Course : Diabetic
Serves: 1
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Ingredients:


4 ounces canned low-sodium white chicken -- drained

1/4 teaspoon grated fresh lemon peel

2 tablespoons fat-free honey-mustard salad dressing

1/4 cup chopped water chestnuts

1/2 cup sliced -- seeded red grapes

1 cup fresh spinach -- washed dried and stems removed

1 teaspoon pine nuts

1 teaspoon fresh ground pepper -- to taste
 

Preparation / Directions:


Toss the chicken, lemon peel, salad dressing, water chestnuts, and grapes together in a small bowl until all ingredients are lightly coated. Let the salad stand for 5 minutes to absorb the dressing. Meanwhile, toast the pine nuts for 2 minutes in a nonstick skillet over medium heat, shaking the pan constantly. Arrange the spinach on a plate. Place the salad on top of the spinach. Sprinkle the pine nuts on top, add fresh ground pepper to taste, and serve.

1 Kitchen's say:
  (5 3/4 Stars!)
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