How to Make Simple But Tasty Diabetic Meals: Chicken, Peach, Walnut Salad or Chicken Tortilla Soup

Would you like to invite your diabetic friend over for lunch or perhaps you are diabetic and want to invite friends to lunch but don't want them to feel they have to eat "diabetic food." There are quick, easy and lite meals you can make quickly, easily, and all will enjoy. This recipe for the Chicken, Peach, and Walnut Salad is a perfect choice. This recipe works for diabetics because of the carb to protein ratio and the 3 grams of fiber per serving. Remember there is basically no nutritional value in iceberg lettuce so it is best not to use it as a substitute for the mixed spring greens. Walnuts are very healthy nuts but if you just don't like them, you could substitute pecans or slivered almonds. If you prefer soup over salad or want to have a soup and salad luncheon, here is a Chicken Tortilla Soup recipe.

CHICKEN, PEACH, AND WALNUT SALAD
2 cups cubed or shredded cooked chicken breast
2 fresh peaches (medium sized), peeled and chopped coarse
1/4 cup raisins
1/2 cup chopped walnuts
1/2 cup mayonnaise (fat-free preferred)
1 tsp curry powder
8 cups packaged spring salad greens

In a medium mixing bowl combine the chicken, peaches, raisins, walnuts, mayonnaise, and curry powder. Gently toss to combine ingredients until coated.

Place salad greens on salad plates and top with the chicken mixture.

Yield: 4 servings
Per serving with 1/2 cup chicken mixture and 2 cups salad greens: 277 calories, 19 g carbs, 26 g protein, 3 g fiber, 12 g (1 g sat)fat, 57 mg cholesterol, 295 mg sodium Note: This analysis figured using fat-free mayonnaise!
Diabetic exchanges: 3 lean meats, 1 1/2 fat, 1 starch

CHICKEN TORTILLA SOUP
1 large chicken breast
32-36 oz chicken broth
1/2 cup chopped yellow onion
1 garlic clove, minced
1 can diced tomatoes with green chilies
2 tbsp minced cilantro
2 cups Monterey Jack cheese, shredded
8 corn tortillas

In a large saucepan, simmer chicken covered in water for about 30 minutes.
Remove chicken from broth. Add enough of the canned broth to make the needed amount of broth called for. Shred chicken into the broth; add the onion, garlic, and tomatoes. Simmer mixture for 20 minutes. Add the cilantro and simmer 10 minutes longer.

To serve, cut 1 tortilla per serving and place in the bottom of the bowl. Add soup and sprinkle 1/4 cup of the shredded cheese over the top of each bowl. Float a sprig of fresh cilantro on top of each bowl as a garnish, if desired.

Enjoy!

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