Warm Chicken And White Bean Salad (Diabetic)

• 1 tablespoon olive oil
• 2 garlic cloves, crushed (used to flavor pan)
• 1 cup sliced mushrooms
• 1/2 lb cooked chicken breast, cubed
• 1 cup sliced roasted red pepper, from jar
• 1/2 cup sliced green onion
• 1 cup frozen cut green beans, thawed
• 1 (15 1/2 ounce) can cannellini or (15 1/2 ounce) can navy beans, drained and rinsed
• 2 tablespoons red wine vinegar
• 2 tablespoons prepared pesto sauce
• 1 small romaine lettuce, torn into small pieces

1. In a skillet over medium-high heat, heat oil. Add crushed garlic and saute 1 minute. Remove the garlic from the skillet and discard.
2. Add mushrooms and saute 2-3 minutes. Add chicken cubes and saute 2 minutes. Add peppers, onions, and beans and cook 2 minutes. Add vinegar and pesto and heat thoroughly. Serve salad over lettuce. Garnish with walnuts if desired.
3. Exchanges: 1-1/2 Starch, 1 Vegetable, 2 Lean Meat.

olive oil, garlic, mushrooms, chicken, red pepper, green onion, green beans, cannellini, red wine vinegar, pesto sauce, romaine lettuce

Taken from www.food.com/recipe/warm-chicken-and-white-bean-salad-diabetic-189838 (may not work)