8 ounces ready to eat roasted chicken strips
2 stalks celery, sliced
1 tablespoon slivered almonds
2 tablespoons reduced fat mayonnaise
1 teaspoon dried dill
salt and freshly ground black pepper to taste
2 large slices rye bread
Coarsely chop chicken and celery in a food processor or by hand. Remove to a bowl. Toast almonds in a toaster oven until golden. Add almonds to chicken and stir in mayonnaise, dill, salt and pepper. Spoon salad onto two plates and serve with bread or toast. 2 servings.
Nutritional Information per serving:
calories: 365, fat: 12 g, cholesterol: 101 mg, sodium: 524 mg, carbohydrate: 22 g, dietary fiber: 5 g, sugars: 2 g, protein: 40 g
Diabetic Exchanges: 1 starch, 5 very lean meat, 1 vegetable, 2 fat
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