Warm Chicken Spinach Salad and Crunchy Apple Salad Both Perfect for Fall and Diabetics Can Enjoy Them Too

These two salad recipes are great anytime of the year.  But they are especially perfect in the fall and winter.  During these two seasons, many only want a salad but they also want something warm.  Warm Chicken Spinach Salad is the perfect solution.  And Crunchy Apple Salad takes advantage of the abundance of apples in the fall and even into the winter.  You can’t go wrong with these salads!

WARM CHICKEN SPINACH SALAD

1/2 lb boneless, skinless chicken breasts, cut into thin strips

3 tsp olive oil, divided

1/4 tsp cornstarch

1/4 tsp salt

1/8 tsp pepper

2 tbsp fresh-squeezed orange juice

2 tbsp cider vinegar

3 cups torn spinach leaves

1 medium navel orange, peeled and sectioned

2 thin slices red onion, quarted

2 tbsp chopped toasted walnuts

In a skillet, saute chicken in 1 teaspoon of the oil for 5 minutes or until no longer pink.  Be sure it is cooked thoroughly.  In a small mixing bowl, combine the cornstarch, salt, pepper, orange juice, vinegar and remaining oil until smooth.  Stir mixture into skillet.  Bring to a boil; cook and stir for 1 minute or until thickened.  In a large salad bowl, combine the spinach, orange, onion, and walnuts.  Add chicken mixture to spinach mixture.  Toss and serve.

Yield: 2 servings at 298 calories, 16 g carbs and 30 g protein each

Note:  This recipe is adapted from one I got in an old Taste of Home’s Light and Tasty magazine.

CRUNCHY APPLE SALAD

1 cup unpeeled, diced Granny Smith apples

1 cup unpeeled, diced Golden Delicious apples

1/2 cup unpeeled, diced Red Delicious apples

1 cup drained Mandarin Orange sections

1 medium banana, sliced

Toss apples and banana with a little lemon juice to prevent discoloration.

DRESSING

3/4 cup nonfat sour cream

2 tbsp fresh orange juice

2 1/2 tsp Splenda

2 tsp unsweetened coconut, toasted

Combine the fruits in a pretty serving bowl–This looks pretty in a nice clear bowl.  In a small mixing bowl, mix together all of the dressing ingredients.  Toss with the fruit mixture and serve.

Six servings of 3/4 cup each.

Note:  Diabetics should eat this salad with some protein.  Low-fat cheese chunks or boneless, skinless chicken breasts are a couple of good protein opti