Caribbean chicken salad

Preparation time: 25 minutes

 

3 cups diced, cooked chicken breast (approximately 1 1/4 pounds)
1 can (8 ounces) crushed pineapple canned in juice, drained well
1/4 cup finely diced celery
1/2 cup toasted walnut pieces
3/4 cup fat-free mayonnaise (not salad dressing style mayonnaise)
1 tablespoon lime juice
1 teaspoon poppy seeds
1/4 teaspoon coarse ground black pepper
1 ripe medium mango, peeled, seeded, and diced into bite-size pieces

Combine chicken, pineapple, celery, and walnuts in a bowl. In a separate bowl, whisk together mayonnaise, lime juice, poppy seeds, and pepper. Spoon over chicken mixture and toss gently to coat. Gently toss in mango. Refrigerate until serving time.

Yield: 4 cups
Serving Size: 1/2 cup

Nutrition Facts

Per Serving:
  Calories: 202
  Carbohydrate: 13 g
  Protein: 24 g
  Fat: 6 g
  Saturated fat: 1 g
  Sodium: 219 mg
  Fiber: 1 g
  Exchanges per serving: 1/2 starch, 1/2 fruit, 3 very lean meat, 1 fat
  Carbohydrate choices: 1

This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.

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