Artichoke hearts and shredded cabbage in this recipe make this whole grain chicken salad hearty enough for summer dinners.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place 3 tablespoons of the Italian salad dressing in a small bowl. Set aside remaining Italian salad dressing.

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  • Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until chicken is tender and no longer pink (170 degrees Fahrenheit), turning once and brushing chicken with the 3 tablespoons dressing during the last 2 minutes.

  • Rinse green beans with cool water for 30 seconds; drain well. In a large bowl toss together beans, chilled rice, artichoke hearts, and coleslaw mix. Pour the reserved salad dressing over rice mixture; toss to gently coat.

  • Remove chicken from grill. Slice chicken. Arrange lettuce leaves on 4 dinner plates. Top with the rice mixture and chicken slices.

Nutrition Facts

279.7 calories; protein 30.6g 61% DV; carbohydrates 29.6g 10% DV; exchange other carbs 2; dietary fiber 4.5g 18% DV; sugars 4.1g; fat 3.2g 5% DV; saturated fat 0.8g 4% DV; cholesterol 67.5mg 23% DV; vitamin a iu 481.4IU 10% DV; vitamin c 10.9mg 18% DV; folate 11.4mcg 3% DV; calcium 62.9mg 6% DV; iron 2.8mg 16% DV; magnesium 74.9mg 27% DV; potassium 356.6mg 10% DV; sodium 637.4mg 26% DV.