Stack it Up Chicken Salad
This 30-minute, low-calorie, one-dish chicken salad recipe is crunchy, filling, and flavorful. It calls for a rotisserie chicken, fresh fruits and vegetables, and meets the guidelines for a diabetic recipe.
Ingredients
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1 peeled, cored fresh pineapple
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1/2 head napa cabbage, cut into 1-inch crosswise pieces, or 2 romaine hearts, halved crosswise
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1 fresh pineapple, peeled and cut lengthwise into 4 pieces
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1 2-1/4 to 2-1/2 pound rotisserie or deli chicken, meat removed from bones and cut into bite-size pieces (remove skin if desired)
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1 cup green and/or red seedless grapes, halved
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1 Granny Smith apple, cut into chunks
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1/2 cup bottled ginger-sesame stir-fry sauce or Homemade Peanut Dressing (see recipe below)
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1/4 cup creamy peanut butter
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1/4 teaspoon crushed red pepper
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Water
Directions
1.
Slice pineapple pieces lengthwise into 1/2-inch spears. On four dinner plates build a stack with the cabbage, chicken, grapes, apple chunks, and pineapple.
2.
In a small mixing bowl whisk together stir-fry sauce, peanut butter, and crushed red pepper until well combined. If necessary, add water, 1 teaspoon at a time, until sauce reaches drizzling consistency. Drizzle sauce over stacked salad. Makes 4 servings.
Homemade Peanut Dressing
In a small saucepan combine 3 tablespoons rice vinegar, 2 tablespoons reduced-sodium soy sauce, 1 tablespoon peanut butter, 1 tablespoon honey, 1 tablespoon toasted sesame oil, 1 teaspoon minced fresh ginger, 1 teaspoon minced garlic, and 1/2 teaspoon crushed red pepper. Cook and stir until mixture is combined.
Nutrition information
Calories 529, Total Fat 19 g, Saturated Fat 5 g, Monounsaturated Fat 8 g, Polyunsaturated Fat 5 g, Cholesterol 123 mg, Sodium 998 mg, Carbohydrate 44 g, Total Sugar 34 g, Fiber 5 g, Protein 45 g. Daily Values: Vitamin A 0%, Vitamin C 144%, Calcium 7%, Iron 15%.
Percent Daily Values are based on a 2,000 calorie diet
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