Ingredients
8 oz ready-to-eat chicken strips
2 stalks celery, sliced (2-C)
1 T slivered almonds
2 T- RF mayonnaise
1 tsp dried dill
Salt and pepper to taste
2 large slices rye bread
Coarsely chop chicken and celery. .Toast almonds until golden, add to chicken, stir in mayonnaise, dill, salt, and pepper.
divide salad on two plates and serve with bread or toast.
Nutritional Information Per Serving (1/2 of recipe): Calories: 365, Fat: 12 g, Cholesterol: 101 mg, Sodium: 524 mg, Carbohydrate: 22 g, Dietary Fiber: 5 g, Sugars: 2 g, Protein: 40 g
Diabetic Exchanges: 1 Starch, 5 Very Lean Meat, 1 Vegetable, 2 Fat
