About

Recipe By: Clara Schneider, MS, RD, RN, CDE, LDN

Make this for: Lunch

Category: Salads

This Recipe Makes: 4 Serving(s)

Summary

This salad platter is high in Vitamin C as well as a good source of Vitamin A and Iron.

What you'll need

• 1/3 cup bottled vinaigrette dressing (used fat free in the analysis)
• 1 tbsp. orange marmalade
• 1 tbsp. reduced fat mayonnaise
• 2 cup 1/2-inch cubes cooked chicken breast
• 2 cup blueberries
• 1/3 cup 1/2-inch cubes red bell pepper
• 2 small scallions, sliced (about 3 tablespoons)
• 1 to taste salt and ground black pepper
• 4 large slices whole grain country bread (used 4 slices each 41 grams in analysis)
• 4 slice (3/4-inch thick) iceberg lettuce (cut crosswise through center of head)
• 8 slice thin crosswise slices tomato-up to 12 slices (in analysis used 1 large tomato)

Instructions

• Step 1
  In a large bowl, combine vinaigrette, marmalade, and mayonnaise.
• Step 2
  Set aside 2 tablespoons.
• Step 3
  Stir chicken, blueberries, red pepper, and scallions into remaining dressing in the bowl.
• Step 4
  Add salt and pepper to taste.
• Step 5
  Place one slice toast on each of 4 dinner plates.
• Step 6
  Divide salad onto toast.
• Step 7
  Arrange lettuce and tomatoes besides sandwich and drizzle with reserved dressing.

Diabetic Exchanges

• Starch: 1
• Fruit: 1
• Meat/Meat Substitutes: Lean: 3 1/2
• Carbohydrate: 1