Ingredients for Warm Chicken And White Bean Salad Diabetic
- 1 tablespoon olive oil
- 2 cloves crushed garlic
- 8 ounces sliced mushrooms
- 1.5 cups cubed cooked chicken breast
- 1 cup chopped bell peppers (any color)
- 1/2 cup chopped onion
- Frozen Cut Green Beans
- 1 (15-ounce) can cannellini beans
- Red Wine Vinegar
- 2 tablespoons pesto
- 4 cups mixed greens
- 2 tablespoons balsamic vinegar
- 1/4 cup chopped walnuts
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How to Make Warm Chicken And White Bean Salad Diabetic
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add 2 cloves crushed garlic and sauté for 1 minute until fragrant.
- Remove garlic from the skillet and discard.
- Add 8 ounces sliced mushrooms and sauté for 2-3 minutes until softened.
- Add 1.5 cups cubed cooked chicken breast and sauté for 2 minutes until heated through.
- Stir in 1 cup chopped bell peppers (any color), 1/2 cup chopped onion, and 1 (15-ounce) can cannellini beans (rinsed and drained). Cook for 2 minutes.
- Add 2 tablespoons balsamic vinegar and 2 tablespoons pesto. Heat through, stirring to combine.
- Serve the warm salad over a bed of 4 cups mixed greens.
- Garnish with 1/4 cup chopped walnuts (optional).
- Nutritional Information (per serving, approximate): 1-1/2 starch exchange, 1 vegetable exchange, 2 lean meat exchanges. *Note: Nutritional information is an estimate and may vary based on specific ingredients used.*
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
9g
Fat
9g
Carbs
11g
