This 30-minute, low-calorie, one-dish chicken salad recipe is crunchy, filling, and flavorful. It calls for a rotisserie chicken and fresh fruits and vegetables, and meets the guidelines for a diabetic recipe.
Nutrition per serving may change if servings are adjusted.
Homemade Peanut Dressing:
3 tablespoons rice vinegar
2 tablespoons reduced-sodium soy sauce
1 tablespoon peanut butter
1 tablespoon honey
1 tablespoon toasted sesame oil
1 teaspoon minced fresh ginger
1 teaspoon minced garlic
½ teaspoon crushed red pepper
1 fresh pineapple, peeled and cut lengthwise into 4 pieces
½ head napa cabbage, cut into 1-inch crosswise pieces, or 2 romaine hearts, halved crosswise
1 2¼ to 2½-pound rotisserie or deli chicken, meat removed from bones and cut into bite-size pieces (remove skin if desired)
1 cup green and/or red seedless grapes, halved
1 Granny Smith apple, cut into chunks
To prepare Homemade Peanut Dressing, combine rice vinegar, soy sauce, peanut butter, honey, toasted sesame oil, fresh ginger, garlic, and crushed red pepper in a small bowl. Stir until dressing is combined; set dressing aside.
To assemble Chicken Salad, slice pineapple pieces lengthwise into ½-inch spears. On four dinner plates, build a stack with the cabbage, chicken, grapes, apple chunks, and pineapple.
Drizzle Homemade Peanut Dressing over stacked salad.