This chicken salad is made with a blend of light mayonnaise and fat-free Greek yogurt. Served on butterhead lettuce leaves instead of bread, and topped with sweet cherries and crunchy almonds, this recipe is a great choice for a light lunch. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • In a medium bowl combine the cooked chicken breast, celery, green onions, mayonnaise, Greek yogurt, lemon balm, salt and pepper. Spoon chicken mixture onto lettuce leaves. Top with cherries and almonds.

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Tips

Tip: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven 5 to 10 minutes or until golden, shaking pan once or twice.

Nutrition Facts

269 calories; 11.5 g total fat; 1.9 g saturated fat; 78 mg cholesterol; 322 mg sodium. 458 mg potassium; 10.8 g carbohydrates; 2.3 g fiber; 7 g sugar; 30.3 g protein; 847 IU vitamin a iu; 7 mg vitamin c; 30 mcg folate; 71 mg calcium; 2 mg iron; 53 mg magnesium;