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Quick Chick Salad

DiabetesEveryDay's picture
A delicious, diabetes-friendly recipe.
  Cooked chicken breast 2 Cup (32 tbs), diced
  Red onion 1⁄2 Medium, diced
  Celery stalk 1 Medium, diced
  Bell pepper 1⁄4 Cup (4 tbs), chopped (yellow or red bell pepper)
  Low fat mayonnaise 1⁄4 Cup (4 tbs)
  Fresh lemon juice 1 Tablespoon
  Black pepper 1⁄8 Teaspoon, freshly grounded
  Dried dill 1 Teaspoon
  Romain lettuce leaves/Boston lettuce leaves 1⁄2 Pound (8 large leaves)
  Paprika 1⁄2 Teaspoon
  Parsley 1⁄4 Cup (4 tbs), chopped

1. In a large bowl, place the diced chicken, onion, yellow bell pepper and celery into a bowl.
2. In a small bowl, mix together mayonnaise, lemon juice, pepper and dill; using a fork whisk until its smooth.
3. Pour the dressing over the chicken and the vegetables and toss it around until the chicken is well coated.

4. In a plate, place the romaine leaves and place one quarter of the chick salad. Sprinkle little bit of paprika powder and little bit of parsley. Serve with peach slices and whole grain crackers.

Recipe Summary

Difficulty Level: 
Very Easy
Preparation Time: 
10 Minutes

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