Sauteed Chicken and Edamame Salad
Deli chicken slices and edamame are heated on the stove with vegetables and then served over baby spinach with light Italian dressing in this warm salad recipe. The broken, baked pita crisps sprinkled on top add a nice crunch. Source: Diabetic Living Magazine
Ingredients
Directions
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In a large skillet heat oil over medium-high heat. Add the next four ingredients (through sweet pepper). Cook 5 minutes or until chicken is heated through and vegetables are crisp-tender, stirring occasionally. Stir in the next three ingredients (through salad dressing).
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Serve chicken mixture over spinach. Top with the remaining ingredients. If desired, toss to combine.
Nutrition Facts
Serving Size: 2 cups
Per Serving:
218 calories; 7.9 g total fat; 1.2 g saturated fat; 32 mg cholesterol; 526 mg sodium. 521 mg potassium; 18.3 g carbohydrates; 6.1 g fiber; 6 g sugar; 19.8 g protein; 5534 IU vitamin a iu; 84 mg vitamin c; 160 mcg folate; 134 mg calcium; 4 mg iron; 83 mg magnesium;
Exchanges:
2 lean protein, 1 1/2 vegetable, 1 fat, 1/2 starch