This beautifully displayed grilled chicken salad recipe is a feast for the eyes! Fresh kale and romaine lettuce leaves are topped with grilled mushrooms, bell peppers and red onion and juicy grilled chicken. Fresh basil, Italian cheese, walnuts and balsamic vinaigrette finish the dish. Arrange on a large platter to serve for an impressive dinner. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • In a small bowl combine fennel seeds, Italian seasoning and crushed red pepper. Sprinkle over chicken.

  • Grill chicken, mushrooms, sweet pepper and onion, covered, over medium until chicken is done (165 degrees F) and vegetables are tender (8 to 12 minutes for vegetables, 15 to 18 minutes for chicken). Cut chicken, mushrooms, and pepper into bite-size strips. Coarsely chop onion.

  • On a platter arrange rows of chicken, vegetables, greens, cheese, and basil. Drizzle with dressing and sprinkle with walnuts.


Tip: To finely crush fennel seeds, use a spice grinder or clean coffee grinder.

Nutrition Facts

266 calories; total fat 9g 14% DV; saturated fat 2.3g; cholesterol 70mg 23% DV; sodium 392mg 16% DV; potassium 1102mg 31% DV; carbohydrates 17.8g 6% DV; fiber 5.2g 21% DV; sugar 10g; protein 29.1g 58% DV; exchange other carbs 1; vitamin a iu 9487IU; vitamin c 102mg; folate 178mcg; calcium 218mg; iron 2mg; magnesium 79mg.