Ingredients
- 2/3 cup bottled fat-free Italian salad dressing
- 6 small skinless, boneless chicken breast halves (1 1/2 to 1 3/4 pounds total)
- 1 cup loose-pack frozen French-cut green beans
- 3 cups cooked brown rice or cooked kasha (roasted buckwheat groats), chilled
- 1 14 ounce can artichoke hearts, drained and quartered
- 2 cups shredded cabbage with carrot
- Lettuce leaves
Preparation
Step 1
1. Place 3 tablespoons of the Italian salad dressing in a small bowl. Set aside remaining Italian salad dressing.
2. Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until chicken is tender and no longer pink (170 degrees F), turning once and brushing chicken with the 3 tablespoons dressing during the last 2 minutes.
3. Rinse green beans with cool water for 30 seconds; drain well. In a large bowl toss together beans, chilled rice, artichoke hearts, and coleslaw mix. Pour the reserved salad dressing over rice mixture; toss to gently coat.
4. Remove chicken from grill. Slice chicken. Arrange lettuce leaves on 4 dinner plates. Top with the rice mixture and chicken slices. Makes 6 (1 chicken breast half and 1 cup rice salad) servings.
Diabetic Exchanges
Vegetables(d.e): 1
Starch(d.e): 2
Very Lean Meat(d.e): 4