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Monterey Chicken Salad

A surprising combination of fruit, vegetables and citrus vinaigrette elevates this chicken salad from the ordinary.


ľ cup (170 g) cooked black beans, drained
˝ cup (60 g) chopped peeled jícama
⅓ cup (40 g) green peas, cooked
2 tablespoons chopped pimiento
ľ cup (130 g) cubed cooked chicken
1 banana, sliced
3 tablespoons orange juice
2 tablespoons canola oil
1 tablespoon chopped fresh cilantro
1 green onion, chopped
Salt and black pepper to taste


Serves: 6


Chill all ingredients. In a large mixing bowl, combine beans, jícama, peas, pimiento, chicken and banana. In a cup, stir together orange juice, oil, cilantro and green onion. Pour over bean mixture. Gently toss. Season with salt and pepper. Line a serving dish with lettuce leaves; top with bean mixture. Serve at once.

Each serving contains:- Cal.138, Cal. from Fat 55, Protein 8g, Carb.14g, Total Fiber 3g, Total Fat 6g, Sat. Fat 1g, Chol.16mg, Sodium 18mg

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