MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Chicken Salad
  Categories: Diabetic, Poultry, Main dish
       Yield: 4 servings
  
      12 oz Poached Chicken;                    1 ts Caper juice;
       4    Green onions;                            Pepper to taste;
       1 tb Dried Leaf basil;                   1 bn Watercress;
       1 c  Plain low-fat yogurt;               4 lg Romaine lettuce leaves
       2 ts Tomato paste;                            Pita Bread;
       1 ts Capers; +                                Tomatoe;
  
   Cut chicken diagonally slices, or in chunks.  Place in a medium-size
   bowl; add green onions and basil.  In another bowl, mix together;
   season with pepper.  Trim tough sten from watercress. Chop 1/4 of the
   bunch and mix with chicken and yogurt sauce.  Serve over romaine
   leaves and garnixh with remaining watercress.
   
   Serve with pita bread toasts and tomato slices.
   Food Exchange per serving:  3 LOW/FAT MEAT EXCHANGES + 1/2 MILK
   EXCHANGE CAL: 175; CHO: 73gm; CAR: 5g; PRO: 30g; SOD: 148gm; FAT: 3g;
   
   Source: Light and Easy Diabetes Cuisine by Betty Marks
   Brought to you and yours via Nancy O'Brion and her Meal-Master
  
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