Title: Chicken Salad Deluxe
Categories: Diabetic Poultry Entree Salad
Yield: 4 Sweet ones

2	c	Chicken; cooked cubed frimly packed
1/4	c	Chicken broth;
1	c	Celery; diagonally sliced
2	tb	Green onions; thinly sliced
2	oz	(1 can) mushrooms; stems & pieces drained
24	sm	Grapes; green/red seedless
1/4	c	Almonds; slivered
2	ts	Margarine;
1/4	c	Low-Calorie Dressing; =OR=-
1/4	c	Light mayonnaise;
		Crisp lettuce leaves;

In a large bowl combine chicken, chicken broth, celery, onion, green pepper, mushrooms and grapes; mix well. Cover and chill several hours. Saute the almonds in margarine, stirring constantly, until browned; spread on paper towel to cool. Immediately before serving stir the dressing into the chicken salad. Arrange chicken salad on 4 plates, lined with crisp lettuce leaves, and top each with 1 tablespoon of saute almonds. Food Exchange per serving: 3 MEDIUM-FAT MEAT EXCHANGES + 1 FRUIT EXCHANGE; CAL: 278; CHO: 13g; PRO: 24g; SOD: 441; LOW-SODIUM DIETS Serve 1/2 cup portion (1 1/2 MEDIUM-FAT MEAT EXCHANGES + 1/2 FRUIT EXCHANGE)

Source: The Art of Cooking for the Diabetic by Mary Abbott Hess, R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal-Master

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