Suitable entree Salad Recipes for hot summer days for diabetics

The hot days of summer are definitely here. It is time for fast, easy, lite, cool food! The following are a few of the recipe-s that perfectly appetizer salads for daylight saving time. Whether for lunch, dinner by the pool or simply quickly and easily give something on a hot summer day, try this recipe-s.

This curried Turkey Salad is a good mix of poultry with a veggie - celery and a fruit - Apple, mixed in a low - fat creamy dressing. It not only tasty but looks great on a nice plate up on a bed of lettuce leaf. You can pick up the Turkey Deli and save warming kitchen.

CURRIED TURKEY SALAD

1 TBSP olive oil

1 Tbsp curry powder

1/4 Cup diced onion

2 TBSP lemon juice

2 El granular SPLENDA

1/2 Cup low - fat mayonnaise

2 Stalks celery, thinly sliced

1 lb fried sliced chicken breast, diced

1 medium Apple, diced

Cover 4 salad plates salad

Heat oil in a small saucepan over medium heat. Add curry and onions. Cook, stir 1-2 minutes, until the onion is soft. Add lemon juice and SPLENDA. You let simmer until the sauce begins to thicken, about a minute. Remove from heat and cool. Stir in cooled sauce mayonnaise, mix well. In a large bowl toss together, celery, Apple and Turkey. Add dressing and toss gently to until evenly coated. Place the Turkey mixture atop salad on plates.

The Chinese chicken salad requires can a little more preparation, but you in advance, to cook the chicken and cool or fried chicken in the deli to pick up, if you little time or want to not heat up the kitchen.

CHINESE CHICKEN SALAD

4 boneless, skinless chicken breast

1 1/2 TABLESPOONS soy sauce

1 medium head cabbage, shredded

6 Chopped green onions

2 Pkgs chicken flavored ramen noodles

plain 1/2 cup sliced almonds

1/4 Cup SESAM

3/4 Cup of olive oil.

1/4 Cup sesame oil

1/4 Cup rice or white vinegar

1 Spice packages the ramen noodles

1 Tablespoon SPLENDA

Oven to 350 degrees. Place chicken breasts on film pour over and soy sauce chicken evenly. Wrap in foil to make a package. Bake 35 minutes or until chicken is done. Delete from the oven cool enough to handle and bite-sized pieces cut. Toast noodles and almond in the non-stick pan, stir to not burn. Easily add SESAM at last minute and Brown. Mix oil, vinegar, seasoning packet and SPLENDA. Put cabbage, onion and chicken parts in a large bowl. Pour over top of ingredients in Bowl oil mixture and mix well. Add toasted noodles, almonds and sesame seeds. Mix again. Ready to serve.

Enjoy!

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