Chicken and Green Bean Salad - 11g Carbs, 5g Fiber, 5g Sugar
From: The American Heart Association's Simple Cooking with Heart Program - American
Servings: 4
>> Dressing
1 Tbsp Dijon mustard or spicy brown mustard OR use 1 tsp of ground mustard and mix with 2 tsp water
2 Tbsp extra virgin olive oil or canola oil
2 Tbsp lemon juice or vinegar
1/4 tsp dried thyme
1/4 teaspoon ground pepper
Add ingredients to a small bowl.
Use a fork or whisk to combine.
>> Chicken and Green Bean Salad
2 cups shredded chicken (from half of a rotisserie chicken) OR2 (10 oz cans) salt-free white meat chicken, drained
2 (15.5 oz cans) no salt added or low sodium green beans, drained and rinsed
3 celery stalks, chopped
3 Tbsp chopped unsalted, unoiled almonds (or any nut on sale)
Add ingredients into a large bowl and mix together.
Add dressing to salad, tossing to combine.
Get the Kids Involved: Kids can help crush the almonds! Just put in a sealed plastic bag and let them gently smash with a rolling pin or the back of a small pan.
Keep it Healthy: Seeds like hulled unsalted pumpkin seeds or unsalted sunflower seeds can be used instead of nuts in any recipe. They are just as nutritious!
Tips: Instead of celery, a 12-ounce package of shredded cabbage or shredded carrots can be used. Or, even a chopped cucumber! Just look at what is on sale and what you like to eat.
Servings: 4
Nutrition per Serving: 251 Calories, 13.5 g Total Fat, 2g Saturated Fat, 0g Trans Fat, 2g Polyunsaturated Fat, 8g Monounsaturated Fat, 70mg Cholesterol, 360mg Sodium, 11g Carbs, 5g Dietary Fiber, 5g Total Sugars, 23g Protein
Posted by: chefgloria1030@yahoo.com
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