Honey-Mustard Chicken Sandwiches

INGREDIENTS:

4 oz Canned low-sodium white
-chicken; drained
1/4 ts Grated fresh lemon peel
2 tb Fat-free honey-mustard salad
-dressing
1/4 c Chopped water chestnuts
1/2 c Sliced; seeded red grapes
1 c Fresh spinach; washed dried
-and stems removed
1 ts Pine nuts
Fresh ground pepper; to
-taste

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.

Exchanges: Very Lean Meat Exchange --
4 Carbohydrate Exchange --
2 Fat Exchange --
1/2 Calories --
274 Calories from Fat --
47 Total Fat --
5g Saturated Fat --
1g Cholesterol --
60mg Sodium --
359mg Carbohydrate --
32g Dietary Fiber --
3g Sugars --
23g Protein --
29g

Recipe for Tuesday, 4/21/98

Use canned chicken to make this fast, colorful salad.

All recipes this week are from the cookbook Quick & Easy Diabetic Recipes for One, featuring appetizing single-serving dishes along with helpful meal planning, shopping, and food preparation tips for eating healthy on your own.

You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733).