Gluten-Free, Carb-Friendly Menus & Snacks

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 http://store.diabetes.org/.