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.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
30 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 30.3g 61% DV; carbohydrates 10.8g 4% DV; dietary fiber 2.3g 9% DV; sugars 6.9g; fat 11.5g 18% DV; saturated fat 1.9g 10% DV; cholesterol 77.5mg 26% DV; vitamin a iu 846.6IU 17% DV; vitamin c 7.4mg 12% DV; folate 30.3mcg 8% DV; calcium 71.3mg 7% DV; iron 1.7mg 10% DV; magnesium 52.8mg 19% DV; potassium 457.7mg 13% DV; sodium 321.6mg 13% DV.
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