Warm Chicken And White Bean Salad Diabetic Food

WARM CHICKEN AND WHITE BEAN SALAD (DIABETIC)

Steps:

• In a skillet over medium-high heat, heat oil. Add crushed garlic and saute 1 minute. Remove the garlic from the skillet and discard.
• Add mushrooms and saute 2-3 minutes. Add chicken cubes and saute 2 minutes. Add peppers, onions, and beans and cook 2 minutes. Add vinegar and pesto and heat thoroughly. Serve salad over lettuce. Garnish with walnuts if desired.
• Exchanges: 1-1/2 Starch, 1 Vegetable, 2 Lean Meat.

WARM CHICKEN AND BUTTER BEAN SALAD

Steps:

• Combine the beans, roasted peppers, pickles, celery, parsley and lemon zest and juice in a large bowl.
• Heat the olive oil in a large skillet over medium-high heat. Add the chicken and thyme, then scatter the red onion and red pepper flakes around the pan. Cook until the chicken is browned on the bottom and the onion is soft, about 4 minutes. Turn the chicken, add 1/4 cup water, cover the skillet and reduce the heat to low. Continue cooking until the chicken is cooked through, 5 to 8 more minutes. Transfer the chicken to a cutting board; discard the thyme. Add the cooked onion to the bean mixture.
• Thinly slice the chicken against the grain and add to the bean mixture. Add the greens and toss to combine.
• Per serving: Calories 499; Fat 16 g (Saturated 3 g); Cholesterol 99 mg; Sodium 1,384 mg; Carbohydrate 36 g; Fiber 6 g; Protein 47 g

POLYNESIAN CHICKEN SALAD (DIABETIC)

Steps:

• Combine all ingredients in medium-size bowl. Mix well.
• Cover and refrigerate to chill.