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                                   Tomato
 
  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.

  Per serving: 3 Low/Fat meat exchanges + 1/2 Milk exchange
  CAL: 175; CHO: 73 g; CAR: 5 g; PRO: 30 g; SOD: 148 mg; FAT: 3 g
  
  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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