Title: Chicken Salad
Categories: Diabetic, Poultry, Main dish
Yield: 4 Servings

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;

Source: Light and Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy O'Brion and her Meal-Master

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip