Quick & Easy: Chicken Berry Salad

Another warm day of bread baking means something cool and refreshing for dinner.  Here's another great salad to add to the repertoire!

Serves - 6
Preparation Time: 20 minutes

8 cups torn salad greens (used 10oz pkg fresh spring mix)
1 pound boneless skinless chicken breasts, cooked, cut into strips (used shredded chicken)
2 cups fresh berries (raspberries, blueberries, sliced strawberries)
1 pkg (8oz) frozen sugar snap peas, thawed (omitted)
1/4 cup chopped toasted pecans
1 cup prepared GOOD SEASONS Italian Dressing Mix (prepared with less oil version as directed on package)

1.  Toss greens with all remaining ingredients except dressing in large bowl.

2.  Add dressing just before serving; mix lightly.

Exchange/Carbs: 1/2 fruit / 1 vegetable / 2 lean meat / 2-1/2 fat / 1 carb choice
Calories - 250                   Sodium - 480mg
Total Fat - 15g                  Total Carbs - 12g  w/net Carbs - 8g
   Saturated Fat - 2g               Dietary Fiber - 4g
Cholesterol - 45mg                Sugar - 5g
 Protein - 19g

Source: www.kraftrecipes.com/recipes/chicken-berry-salad

Review/Suggestions:

• Raspberries too expensive, so just went with blueberries & strawberries.
• Even though I had a package of frozen sugar snap peas, fresh sounded better.  Unfortunately, they didn't look so good at the store, so skipped them this time.
• Decided to go with Ken's Light Raspberry Walnut Vinaigrette dressing instead.  Even though I read reviews that said the Italian dressing and the other flavors all worked well together, I'm happy to just stay with the raspberry walnut vinaigrette.

Quick & Easy: Cranberry Walnut Salad

Sounded good.....tasted AMAZING!

Serves - 5
Preparation Time:  10 minutes

5oz field green salad mix
1/4 cup dried cranberries
1/4 cup walnuts, chopped and toasted
1 cup shredded carrots
4 green onions, chopped
3 Tblspn balsamic vinegar
1 Tblspn olive oil
1 Tblspn Splenda [used one packet - way less than 1 Tblspn]
1/4 tsp salt (optional)
1/4 tsp ground black pepper

1.  In a large bowl, toss together the field greens, cranberries, walnuts, carrots, and green onions.

2.  In a small bowl, whisk together balsamic vinegar, olive oil, Splenda, salt (optional), and pepper.

3.  Pour dressing over the salad, toss to coat evenly and divide among five plates.


Exchange/Carb - 1/2 fruit / 1 vegetable / 1-1/2 fat
Calories - 110                        Sodium - 25mg
   Calories from Fat - 65         Total Carbs - 12g  w/net Carbs - 10g
Total Fat - 7g                              Dietary Fiber - 2g
   Saturated Fat - 0.7g                 Sugar - 8g
   Trans Fat - 0g                      Protein - 2g
Cholesterol - 0mg

Source:  The Healthy Carb Diabetes Cookbook by Chef Jennifer bucko, MCFE & Lara Rondinelli, RD, LDN, CDE

Review/Suggestions:

• The comment after the first bite, "you can make this again, or for that matter, as often as you want!"
• Yes, I did add shrimp.  Next time may decide to add shredded chicken.  Honestly, you could add any protein and it would still be great!
• Paired this with the Blueberries with Lemon Cream for dessert - yum!