Chicken Salad
INGREDIENTS:
12 oz Poached Chicken;
4 Green onions;
1 tb Dried Leaf basil;
1 c Plain low-fat yogurt;
2 ts Tomato paste;
1 ts Capers; +
1 ts Caper juice;
Pepper to taste;
1 bn Watercress;
4 lg Romaine lettuce leaves
Pita Bread;
Tomatoe;
12 oz Poached Chicken;
4 Green onions;
1 tb Dried Leaf basil;
1 c Plain low-fat yogurt;
2 ts Tomato paste;
1 ts Capers; +
1 ts Caper juice;
Pepper to taste;
1 bn Watercress;
4 lg Romaine lettuce leaves
Pita Bread;
Tomatoe;
Cut chicken diagonally slices, or in chunks. Place in a medium-size bowl; add green onions and basil. In another bowl, mix together; season with pepper. Trim tough sten from watercress. Chop 1/4 of the bunch and mix with chicken and yogurt sauce. Serve over romaine leaves and garnixh with remaining watercress.
Serve with pita bread toasts and tomato slices. Food Exchange per serving: 3 LOW/FAT MEAT EXCHANGES + 1/2 MILK EXCHANGE CAL: 175; CHO: 73gm; CAR: 5g; PRO: 30g; SOD: 148gm; FAT: 3g;
Serve with pita bread toasts and tomato slices. Food Exchange per serving: 3 LOW/FAT MEAT EXCHANGES + 1/2 MILK EXCHANGE CAL: 175; CHO: 73gm; CAR: 5g; PRO: 30g; SOD: 148gm; FAT: 3g;