8 oz Chicken or turkey, cooked
1/4 cup Apple juice
1/4 cup Vinegar
2 tbsp Green onions
2 tbsp Water
1 tsp Cornstarch
1/4 tsp Salt
1 tsp Dry mustard
1/4 tsp Celery seed
Dash pepper
Nonstick spray coating
4 cup Fresh spinach, torn
3 cup Cabbage, shredded
1/2 cup Redishes, sliced
2 Wh radishes, (optional)
Celery leaves, (optional)
Directions
Cut chicken or turkey into bite-size strips. For dressings, stir
together apple juice, vinegar, green onions, water, cornstardh, salt,
mustard, celery seed, and pepper; set aside.
Spray a cold 12 inch skillet with nonstick coating. Preheat the
skillet over medium heat. Add Chicken or turkey to skillet. Cook
and stir for 1 to 2 minutes or till heated.
Add dressing to skillet. Cook and stir till thickened and bubbly.
Cook and stir for 2 minutes more.
Toss together spinach and cabbage. Add to skillet. Cook and stir
about 1 minute until spinach starts to wilt. Add sliced radishes ;
toss to mix. Transfer to a salad bowl. If desired, garish with whole
radishes and celery leaves. Serve immediately. Makes 4
Food Exchange per serving: 2 LEAN MEAT EXHANGES + 1 VEGETABLE
EXCHANGES
Source: Better Homes and Gardens Diabetic Cookbook
Brought to you and yours by Nancy O'Brion and her Meal Master
Servings: 4 servings
Hot Chicken Salad Recipe brought to you by Recipe Ideas
Categories: Diabetic; Main Dish; Poultry; Vegetables
The History of Recipes
It is quite possible to follow the history of recipes far back into distant history, in fact as far back into history as ancient Egypt, and potentially, even further back. Interesting though that is, these, ancient cook books were just very basic pictorial instructions for preparing food.
In fact, the most ancient recipe found, according to experts is a collection of ancient tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated and blissful. Later on, we find some books which appeared in the fourteenth century : a recipe book entitled `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, these two books are nothing to do with the spicy food that we all know today, but rather accounts of the types of food prepared by the chefs of the upper classes of those days. For the centuries that followed, the powerful and rich strove to serve the most exotic meals, and as a result the best chefs and their collection of recipes became highly prized. Notwithstanding that, it was during the 19th century that cooking and recipe collections really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collecting, verifying, and writing down the recipes that were being prepared for the better households. By the advent of the 1900s, recipe publications are increasing in popularity mostly due to better eduction, increased leisure time and disposable income. |
We hope you enjoy this Hot Chicken Salad recipe.
