Warm Chicken and White Bean Salad (Diabetic) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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With the red and green and the white this is almost Christmasy looking. I love this myself and I hope that the Zaar folks will find that this is something they like just as well as I do. It quick and simple to do too. Ingredients:
1 tablespoon olive oil |
2 garlic cloves, crushed (used to flavor pan) |
1 cup sliced mushrooms |
1/2 lb cooked chicken breast, cubed |
1 cup sliced roasted red pepper, from jar |
1/2 cup sliced green onion |
1 cup frozen cut green beans, thawed |
1 (15 1/2 ounce) can cannellini or 1 (15 1/2 ounce) can navy beans, drained and rinsed |
2 tablespoons red wine vinegar |
2 tablespoons prepared pesto sauce |
1 small romaine lettuce, torn into small pieces |
Directions:
1. In a skillet over medium-high heat, heat oil. Add crushed garlic and saute 1 minute. Remove the garlic from the skillet and discard.
2. Add mushrooms and saute 2-3 minutes. Add chicken cubes and saute 2 minutes. Add peppers, onions, and beans and cook 2 minutes. Add vinegar and pesto and heat thoroughly. Serve salad over lettuce. Garnish with walnuts if desired.
3. Exchanges: 1-1/2 Starch, 1 Vegetable, 2 Lean Meat.
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