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Roasted Chicken Salad with Napa Cabbage

Serving size is 4 oz. chicken, 1 cup cabbage, and 1/4 cup snow peas.

Yield: 4 servings
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Ingredients

  • 1 pound roasted white-meat deli chicken (either pulled from a whole chicken and skinned or from sliced chicken), cubed or shredded
  • 1 cup fresh snow pea pods, halved
  • 1/2 cup julienne baby carrot strips
  • 1/2 cup low-fat Oriental salad dressing or low-fat vinaigrette
  • 4 cups shredded Napa cabbage

Directions

  1. In a large nonstick skillet over medium heat, heat the chicken, snow pea pods, carrots, and garlic. Cover and cook for 2 minutes. Stir in dressing. Remove from heat.
  2. In a large bowl, combine the cabbage and chicken mixture; toss together until mixed.

Nutritional Information (Per Serving)
Calories:285
Protein:34g
Sodium: 416 mg
Cholesterol:100 mg
Fat: 13g
Dietary Fiber: 1g
Sugars: 4g
Carbohydrates: 7g
Exchanges: 1/2 Carbohydrate, 4 Lean Meat, 1/2 Fat

Source: Express Lane Diabetic Cooking



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