• 1-1/2 cups shredded roasted chicken breast
  • 1 cup marinated artichoke hearts, drained and coarsely chopped
  • 1/2 cup 1-inch pieces roasted or broiled asparagus spears
  • 1/4 cup chopped roasted red bell pepper
  • 3 to 4 tablespoons light olive oil vinaigrette or Italian salad dressing
  • 1/8 teaspoon coarsely ground black pepper


  1. Combine the chicken, artichoke hearts, asparagus, and bell pepper in a medium bowl and toss to mix well. Add the salad dressing and pepper and toss again.
  2. Let the salad sit for 15 minutes before serving or cover and chill until ready to serve. If desired, serve on a bed of fresh salad greens garnished with a sprinkling of blue cheese crumbles and chopped walnuts, or serve in lettuce-lined pita pockets.

Recipe Yield: Yield: 4 servings`` Serving Size: 3/4 cup

Nutritional Information Per Serving:

Calories: 148
Fat: 5.1 grams
Sodium: 301 milligrams
Cholesterol: 45 milligrams
Protein: 18 grams
Carbohydrates: 5 grams

Content Continues Below ⤵ ↷

Diabetic Exchanges

2 Very Lean Meat, 1 Vegetable, 1 Fat

Book Title: The Complete Diabetes Prevention Plan