- 3 cups diced cooked chicken breast
- 1 carrot, grated
- 1 onion, finely chopped
- 2 celery stalks, chopped
- 1/2 cup raisins
- 3 tablespoons lemon juice
- 2 teaspoons curry powder
- 1 tablespoon honey
- 1/4 cup light mayonnaise
- 1 small head romaine lettuce, washed and dried
- 2 tomatoes, cored and sliced into wedges
- 1 cup julienned radish
In large bowl, combine chicken, carrot, onion, celery, and raisins. In separate small bowl, combine lemon juice, curry, honey, and mayonnaise. Stir curry mixture into chicken mixture, blending well. Chill for 1 hour. To serve, line plates with romaine lettuce leaves, mound chicken salad on the lettuce, and garnish the sides with tomato wedges and julienned radish. Serve immediately.
Yield: about 6 cups. Serving size: 1 cup.
Nutrition Facts Per Serving:
Calories: 229, Carbohydrates: 21 g, Protein: 23 g, Fat: 6 g, Saturated Fat: 1 g, Sodium: 156 mg, Fiber: 3 g
Exchanges per serving: 1 fruit, 1 vegetable, 3 lean meat. Carbohydrate choices: 1 1/2.
This recipe was developed by Nancy Cooper, a Contributing Editor of Diabetes Self-Management. Nancy is a Diabetes Nutrition Specialist at the International Diabetes Center in Minneapolis, Minnesota.