1 pound boneless, skinless chicken breast
3 tablespoons hot sauce; divided use
2 tablespoons yogurt-based ranch dressing
½ cucumber (seeded and chopped—see note on seeding cucumbers)
1stalk celery, finely chopped
1 tablespoons butter
2 whole wheat Pita pockets
Additional celery, cucumber and carrot slices for serving
DirectionsTrim any remaining fat off the chicken and place in the crock of a slow cooker that has been sprayed with cooking spray. Pour 1 tablespoon hot sauce over the chicken and turn the chicken to coat with sauce. Cook for 4 hours on high.
While the chicken cooks combine the cucumber and celery with 2 tablespoons ranch dressing.
Once the chicken is done shred it; return it to the slow cooker and add butter with the remaining 2 tablespoons of hot sauce, stir to combine.
To serve, place pita bread on a microwavable plate, cover with a very-slightly moist paper towel, and microwave for 10 seconds. Cut each pita in half and stuff with chicken and cucumber mixture.
Yield: 4 servings (1/2 pita; ½ cup chicken mixture; ¼ cup cucumber salad)
Nutrition Breakdown: Calories 260, Fat 8g (2.5g saturated fat), Cholesterol 80mg, Sodium 680mg, Carbohydrate 21g, Fiber 3g, Protein 28g.
Diabetes Exchange Values: 1 Starch, ½ Vegetable
Kim’s note: Butter is a luxury and not to be used to excess, but there are times when it really does make a difference. The harshness of the hot sauce is tempered with the silkiness of a little butter in this recipe (of course you can omit, but in this case: It is better with butter).