Gluten-Free, Carb-Friendly Menus & Snacks (continued)


Celiac Disease

Chicken Guacamole Salad
14.5-ounces fat-free, reduced-sodium chicken broth (gluten-free)
14.5 ounces water
1 pound boneless, skinless chicken breasts
1 medium avocado, finely diced
1 small onion, finely diced (about ½ cup)
2 small tomatoes, diced
2 tablespoons chopped fresh cilantro
2 tablespoons fat-free sour cream (gluten-free)
½ teaspoon salt
¼ teaspoon ground black pepper

1. In a medium saucepan, bring chicken broth and water to a boil. Add chicken breasts and simmer over low heat for about 20 minutes.
2. Remove chicken and chop into small chunks. Cool in a medium bowl for 10 minutes. Add remaining ingredients and mix well.

Serve on gluten-free tortillas or crackers.

Serving Size: 1/5 recipe
Yield: 5 servings

178 calories, 7 grams total fat, 1 gram saturated fat, 52 mg cholesterol, 305 mg sodium, 7g total carbohydrate, 3 grams dietary fiber, 22g protein.

This recipe is Gluten-Free.

Copyright © American Diabetes Association from Healthy Calendar Diabetic Cooking. Reprinted with permission from The American Diabetes Association. To order this book, please call 1-800-232-6733 or order online at

Read Lara's bio here.

Read more of Lara Rondinelli's columns.

NOTE: The information is not intended to be a replacement or substitute for consultation with a qualified medical professional or for professional medical advice related to diabetes or another medical condition. Please contact your physician or medical professional with any questions and concerns about your medical condition.

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Last Modified Date: July 10, 2013

All content on is created and reviewed in compliance with our editorial policy.

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