• 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


  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.


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

Recipe Yield: Yield: 4 servings

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Nutritional Information Per Serving:

Calories: 285
Fat: 13 grams
Fiber: 1 grams
Sodium: 416 milligrams
Cholesterol: 100 milligrams
Protein: 34 grams
Carbohydrates: 7 grams
Sugars: 4 grams

Diabetic Exchanges

1/2 Carbohydrate, 4 Lean Meat, 1/2 Fat

Book Title: Express Lane Diabetic Cooking