Summer Fruit Chicken Salad with Mustard Dressing
Preparation time: 10 minutes
Number of servings: 4
- 2 cups romaine lettuce leaves, torn
- 12 oz cooked and shredded boneless, skinless chicken breast
- 2 nectarines, sliced
- 2 pluots, sliced
- 2 apriums, sliced
- 2 tsp olive oil
- 2 Tbsp white vinegar
- 2 Tbsp Dijon-style mustard
- 2 tsp sugar
Divide lettuce among 4 salad bowls. Divide sliced fruit and shredded chicken. Place on top of lettuce.
To prepare dressing, combine oil, vinegar, mustard, and sugar in a jar. Tighten lid on jar; shake well. Drizzle dressing over salad.
** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.
Reproduced from Centers for Disease Control and Prevention. Used with permission.
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Recipes that are "low fat," "low calorie," low cholesterol," and/or "low sodium" conform to the relevant criteria from the National Heart, Lung, and Blood Institute.