Healthy Recipe for Diabetes - Avocado Salad and Stir-Fried Chicken with Hot Balsamic Dressing

 Ingredients (Serves 8)
1 pound boneless, skinless chicken breast
2 teaspoons olive oil
2 large garlic cloves, cut into slivers
2 tablespoons honey
1 tablespoon whole-grain Dijon mustard
1 tablespoon balsamic vinegar
6 strips reduced-fat turkey bacon, diced

Salad:
2 heads Boston lettuce, separated into leaves
1 bunch watercress
2 large ripe avocados
3 tablespoons fresh lemon juice
1 pint cherry tomatoes
1 small red onion



Directions
1    First, prepare the salad. In a large salad bowl, place the lettuce leaves. Trim the tips of the watercress and toss with the lettuce (you will have about 9 cups of greens). Peel the avocados, cut in half, and discard the seeds. Slice the avocados lengthwise, 1/2-inch thick, and toss with the lemon juice. Cut the tomatoes in half and the onion into thin slivers. Scatter the avocados, tomatoes, and red onion on top of the salad and refrigerate.
2    Cut the chicken into 3- to 4-inch strips, 1 inch wide. In a large skillet or wok, heat the oil over medium-high heat. Add the chicken strips and garlic and stir-fry until the chicken turns opaque, about 3 minutes.
3    Add the honey, mustard, and vinegar, and stir to mix well. Add the diced turkey bacon and stir-fry until the bacon is cooked and the chicken is tender and moist (do not overcook), about 3 minutes.
4    Spoon the stir-fried chicken strips, bacon, and any liquid remaining in the skillet on top of the salad. Serve with wedges of warm, crusty bread.

Nutrition Facts (Per serving:)
Calories - 222
Protein- 17g
Fat- 12g
Cholesterol- 42mg
Sodium - 220mg