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Continued: Recipes: healthful dishes

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  • Last update: January 8, 2014 - 2:07 PM

• 3/4 tsp. kosher salt

• 1/4 tsp. freshly ground black pepper

Chicken salad:

• 1 head romaine lettuce, chopped

• 1 head radicchio, chopped

• 1 Belgian endive, chopped

• 2 c. (1/2-in.) diced cooked skinless chicken breast


Preheat the oven to 425 degrees.

For the vinaigrette: On a baking sheet, toss the carrots, parsnips, and shallot with 2 tablespoons of the olive oil. Roast until the vegetables are tender, 30 minutes. Set aside to cool.

Combine the carrots, parsnips, shallot, remaining 1/3 cup oil, the apple juice concentrate, vinegar, maple syrup, broth, salt and pepper in a blender or food processor. Blend until smooth.

For the chicken salad: In a large bowl, combine the lettuce, radicchio, endive and chicken. Add about 1/2 cup of the vegetable vinaigrette and toss to coat (there will be leftover vinaigrette).

Nutrition information per serving:

Calories 167 Fat 9 g Sodium 310 mg

Carbohydrates 7 g Saturated fat 2 g Calcium 60 mg

Protein 16 g Cholesterol 38 mg Dietary fiber 3 g

Diabetic exchanges per serving: 1 vegetable, 2 lean meat, ½ fat.

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