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


Ingredient Checklist


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.



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; total fat 11.5g 18% DV; saturated fat 1.9g; cholesterol 78mg 26% DV; sodium 322mg 13% DV; potassium 458mg 13% DV; carbohydrates 10.8g 3% DV; fiber 2.3g 9% DV; sugar 7g; protein 30.3g 61% DV; exchange other carbs 1; vitamin a iu 847IU; vitamin c 7mg; folate 30mcg; calcium 71mg; iron 2mg; magnesium 53mg.