Salad:
1 1/3 cups uncooked penne whole-grain pasta (or your favorite low-carb pasta)
8-oz cooked chicken breast, diced
1 large celery stalk, sliced thin
1 large scallion, trimmed, chopped
1 tbsp minced fresh cilantro
Dressing:
1/3 cup fresh squeezed orange juice
1/4 tsp curry powder
dash of freshly ground black pepper
1/4 tsp salt
1 tbsp white wine vinegar
1 tsp canola or extra-virgin olive oil
1/4 cup small-diced avocado
Cook the pasta according to the package directions; drain well.
In a large salad bowl, combine the pasta, chicken, celery, scallion, and cilantro.
In a small bowl combine all the dressing ingredients except avocado, stirring well. Pour over the salad in the salad bowl; toss well to coat. Add the avocado and toss again gently.
Note: Diabetics should never use regular pasta.
1 large celery stalk, sliced thin
1 large scallion, trimmed, chopped
1 tbsp minced fresh cilantro
Dressing:
1/3 cup fresh squeezed orange juice
1/4 tsp curry powder
dash of freshly ground black pepper
1/4 tsp salt
1 tbsp white wine vinegar
1 tsp canola or extra-virgin olive oil
1/4 cup small-diced avocado
Cook the pasta according to the package directions; drain well.
In a large salad bowl, combine the pasta, chicken, celery, scallion, and cilantro.
In a small bowl combine all the dressing ingredients except avocado, stirring well. Pour over the salad in the salad bowl; toss well to coat. Add the avocado and toss again gently.
Note: File Photo
Yield: Approximately 4 cupsNote: Diabetics should never use regular pasta.
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