Ingredients
12 baby red potatoes (or 4 small white)
8 oz boneless skinless chicken breasts, cubed
1/4 C water
1/4 C white wine
8 oz asparagus, trimmed and cut into small pieces
2 sm heads Boston lettuce, torn into pieces
Lemon Dill Vinaigrette Ingredients:
3 T balsamic vinegar
2 T lemon juice
1 T water
1 lge green onion, minced
3/4 tsp garlic
2 T chopped fresh dill
(or 1 tsp dried dill weed)
3 T olive oil
In pan of boiling water, cook potatoes until just tender. Peel and cut into cubes. Place in salad bowl and set aside.
In pan, bring chicken, water and wine to boil; reduce heat, cover and simmer for approximately 2 minutes or until chicken is no longer pink.
Drain and add to potatoes in bowl.
Steam or microwave asparagus until just tender-crisp;drain and add to bowl,Add lettuce.
Lemon Dill Vinaigrette:
In bowl, whisk together vinegar, lemon juice, water, onion, garlic and dill; whisk in oil until combined. Pour over chicken mixture; toss to coat well.
**Nutritional Information Per Serving (1/4 of recipe):Calories: 186, Carbohydrate: 19 g, Fiber: 2 g, Fat: 8 g,Protein: 10 g, Sodium: 24 mg, Cholesterol: 18 mg
Diabetic Exchanges: 1 Starch, 1 Lean Meat, 1 Fat
