DILLED CHICKEN SALAD ON GREENS

Ingredients

• - 1-1/2 pound boneless, skinless chicken breasts

• Dilled Mayonnaise:

• - 2 cups chopped watercress, tough stems removed

• - 1 tablespoon chopped garlic

• - 2 tablespoons chopped onion

• - 1/8 teaspoon salt

• - Juice of 1/2 lemon

• - 2 tablespoons chopped fresh dill or 1 teaspoon dried dill

• - 1 tablespoon extra-virgin olive oil

• Rest of ingredients:

• - 1/4 cup low-fat mayonnaise

• - 1/4 cup low-fat plain yogurt

• - 1 red bell pepper, cored, seeded, and diced

• - 9 cups torn mixed salad greens

• - 2 large tomatoes, chopped

Directions

1. Place chicken in a medium saucepan and pour in just

2. enough water to cover it. Bring just to a boil, reduce

3. heat to low and poach chicken until white and firm

4. throughout, about 15 minutes. Remove from pot and cool.

5. To make dilled mayonnaise, combine watercress, garlic,

6. onion, salt, lemon juice, dill, and olive oil in a food

7. processor and process until finely chopped. Transfer to

8. a medium bowl and stir in mayonnaise and yogurt.

9. Cut cooled chicken into bite-sized chunks and add

10. to mayonnaise, along with bell pepper. Toss to mix well.

11. When you are ready to serve, arrange greens on plates.

12. Top with chicken salad. Garnish with tomatoes and serve.

13. Yield: 6 servings

14. Serving size: 1-1/2 cups salad greens and 6 ounces chicken salad

15. Source: "The Complete Idiot's Guide to Terrific Diabetic Meals"

16. Info: http://diabeticgourmet.com/book_archive/detai...