Diabetic Recipes

Sesame Chicken Salad

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Yield: 6 servings

Ingredients

Salad

  • 2 cups chopped roasted chicken without skin
  • 1 (10 ounce) package torn mixed European-style or Italian-blend salad greens
  • 1 (8 3/4 ounce) can whole baby corn, drained and halved crosswise
  • 2 green onions, sliced
  • 1/4 cup sliced radishes

Dressing

  • 1/2 cup orange juice
  • 1/4 cup rice vinegar or white vinegar
  • 1/2 teaspoon toasted sesame oil
  • 1/4 teaspoon pepper

Garnishes

  • 1 1/2 teaspoons sesame seed, toasted*
  • Finely shredded radish (optional)
  • Orange slices (optional)

Instructions

Salad

  1. Combine the chicken, salad greens, baby corn, green onions and radishes in a large salad bowl.

Dressing

  1. Combine the orange juice, vinegar, oil, and pepper in a screw-top jar. Cover and shake well.
  2. Refrigerate for up to 3 days; shake before using.
  3. Transfer salad to individual bowls.
  4. To serve, pour dressing over salad mixture, tossing lightly to coat.

Garnishes

  1. Sprinkle each serving with sesame seed.
  2. Garnish with finely shredded radish and orange slices if desired.

Notes

* To toast sesame seeds, cook and stir in nonstick skillet over medium heat for about 1 minute or just until lightly golden. Watch closely so they don't burn. Remove from heat and transfer to a bowl to cool completely.

Nutrition

Per serving: 154 cal., 7 g total fat (2 g sat. fat., 25 mg calcium, 96 mg sodium, 6 g carb, 2 g fiber, 15 g pro

Exchanges: 1/2 vegetable, 2 meat, 1/2 fat



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