1 pound chicken tenders 
1/2 cup red onion wedges (about 1 small) 
Fresh spinach leaves (optional) 
2 cups whole green beans, cooked and chilled 
2 cups cubed red potatoes, cooked and chilled 
2 cups halved cherry tomatoes 
1 can (15-1/2 ounces) Great Northern beans, drained and rinsed 
Herb and Mustard Dressing (recipe follows)

Spray medium nonstick skillet with nonstick cooking spray; heat over medium heat until hot
Add chicken; cook and stir 7 to 10 minutes or until chicken is browned and no longer pink in center
Cool slightly; refrigerate until chilled
Spray small nonstick skillet with cooking spray; heat over medium heat until hot
Add onion; cook and stir over low heat about 15 minutes or until onion is caramelized
Cool to room temperature
Place spinach, if desired, on plates
Top with chicken, onion, green beans, potatoes, tomatoes and Great Northern beans
Drizzle with Herb and Mustard Dressing
Serve immediately

Herb and Mustard Dressing 
Makes about 2/3 cup 

Ingredients 
1/4 cup water 
3 tablespoons balsamic or cider vinegar 
1-1/2 tablespoons Dijon mustard 
1 tablespoon olive oil 
1 teaspoon dried basil leaves 
1 teaspoon dried thyme leaves 
1 teaspoon dried rosemary 
1 small clove garlic, minced 

In small jar with tight-fitting lid, combine all ingredients; shake well
Refrigerate until ready to use; shake before serving

Food exchange 2 Starch 1 Vegetable 2 Meat
(1/6 of total recipe) 
Calories 301 Calories from Fat 16 % Total Fat 5 g Saturated Fat 1 g 
Cholesterol 40 mg Carbohydrate 42 g Fiber 3 g Protein 23 g Sodium 103 mg

Courtesy Diabetic Cooking

Serves 6