Recipe By: Clara Schneider, MS, RD, RN, CDE, LDN
Make this for: Lunch
This Recipe Makes: 4 Serving(s)
This salad platter is high in Vitamin C as well as a good source of Vitamin A and Iron.
What you’ll need
1/3 cup bottled vinaigrette dressing (used fat free in the analysis)1 tbsp. orange marmalade1 tbsp. reduced fat mayonnaise2 cup 1/2-inch cubes cooked chicken breast2 cup blueberries1/3 cup 1/2-inch cubes red bell pepper2 small scallions, sliced (about 3 tablespoons)1 to taste salt and ground black pepper4 large slices whole grain country bread (used 4 slices each 41 grams in analysis)4 slice (3/4-inch thick) iceberg lettuce (cut crosswise through center of head)8 slice thin crosswise slices tomato-up to 12 slices (in analysis used 1 large tomato)
In a large bowl, combine vinaigrette, marmalade, and mayonnaise.
Set aside 2 tablespoons.
Stir chicken, blueberries, red pepper, and scallions into remaining dressing in the bowl.
Add salt and pepper to taste.
Place one slice toast on each of 4 dinner plates.
Divide salad onto toast.
Arrange lettuce and tomatoes besides sandwich and drizzle with reserved dressing.
Starch: 1Fruit: 1Meat/Meat Substitutes: Lean: 3 1/2Carbohydrate: 1