Diabetic Meal Strawberry Mint Salad w/Goat Cheese and Chicken

 Ingredients

1 pound chicken cutlets

6 T olive oil

1/4 tsp. salt

1/2 tsp. pepper

3 T white wine vinegar

1 1/2 tsp honey

1 cup fresh mint leaves

10 cups mixed salad greens

2 1/2 cups strawberries sliced

4 oz. sugar snap pea pods, trimmed and thinly sliced

1/2 cup crumbled feta cheese (2 oz.)

1/2 cup toasted sliced almonds (optional)

Directions

1.  Brush chicken with 1 T. of the oil and sprinkle with 1/4 tsp. of the salt and 1/4 tsp. of the pepper.  Grill chicken, covered, over medium-high heat 4-6 minutes or until no longer pink, turning once.  Slice chicken.

2.  Meanwhile, for dressing, in a large bowl whisk together vinegar, shallot, honey, and the remaining 5 T. oil, 1/2 tsp. salt and 1/4 tsp. pepper.  Finely chop 1/4 cup mint; whisk into dressing.  reserve 2 T. of the dressing.  Tear or coarsely chop the remaining 3/4 cup mint, whisk into the remaining dressing in a bowl.  and mixed greens; toss to coat.

3.  Divide greens mixture among dinner bowls.  In a medium bowl combine chicken and the reserved 2 T. dressing; toss to coat.  divide chicken, strawberries, snap peas, cheese, and almonds among dinner bowls.  If desired top with additional mint.

Broiling Directions:  Preheat the broiler to high.  Place chicken on a large baking sheet.  Broil 3 to 4 inches from heat 8-12 minutes or until done (165 degrees F) turning once.

Per Serving:  (3 1/2 cups each) CAL 442

FAT 29 g (6 g sat. fat) CHOL 69 mg

Sodium 580 mg.  CARB 17 g (6 g fiber 8 g sugars)

PRO 30 g. Potassium 723 mg

This was published in What to Eat With Diabetes magazine.