ORZO CHICKEN SALAD: Daily Diabetic Recipe

ORZO CHICKEN SALAD

Yield: 6 servings
Source: "The Complete Diabetes Prevention Plan"

INGREDIENTS
- 1 cup orzo pasta
- 2 cups diced roasted chicken breast
- 3/4 cup frozen (thawed) green peas
- 1/2 cup sliced scallions
- 1/2 cup crumbled reduced-fat feta cheese
- 1/3 cup sun-dried tomatoes, packed in olive oil, drained and chopped (reserve the oil)
- 2 tablespoons finely chopped fresh dill or 2 teaspoons dried

DRESSING:
- 2 tablespoons oil from the sun-dried tomatoes
- 2 tablespoons lemon juice
- 1 teaspoon crushed garlic
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper

DIRECTIONS
Cook the orzo according to package directions. Drain, rinse
with cool water, and drain again. Place the orzo, chicken, peas,
scallions, feta, tomatoes, and dill in a large bowl and toss to mix.

To make the dressing, place all of the dressing ingredients in a
small bowl and stir to mix well. Pour the dressing over the orzo
mixture and toss to mix. Cover and refrigerate for at least 1 hour
before serving. Serve over a bed of fresh salad greens, if desired.

Nutritional Information Per Serving (per 1-1/8 cup serving):
Calories: 274, Carbohydrate: 26 g, Cholesterol: 43 mg,
Fat: 8.8 g, Saturated Fat: 2.1 g, Fiber: 2.1 g,
Protein: 22 g, Sodium: 398 mg, Calcium: 59 mg
Diabetic Exchanges: 2 Lean Meat, 1-1/2 Starch, 1/2 Vegetable, 1 Fat