This light lunch salad is full of flavor and texture. Sweet kiwi, creamy avocado and spicy radishes combine with grilled chicken in a lime and basil flavored dressing.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Lightly coat chicken with cooking spray; sprinkle with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Grill chicken, covered, over medium heat 15 to 18 minutes or until done (165 degrees F).

  • Meanwhile, for dressing, whisk together lime juice, honey, olive oil, basil, mustard, minced garlic and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.

  • Arrange the next spinach, kiwifruits, avocado slices and radishes on plates. Slice chicken and arrange on salads. If desired, top with cheese and additional basil. Drizzle with dressing.


Tip: To quickly and evenly slice radishes, use a mandolin slicer.

Nutrition Facts

304 calories; protein 28.7g 57% DV; carbohydrates 22g 7% DV; exchange other carbs 1.5; dietary fiber 6.3g 25% DV; sugars 11.7g; fat 12g 18% DV; saturated fat 1.8g 9% DV; cholesterol 82.6mg 28% DV; vitamin a iu 3971.9IU 79% DV; vitamin c 94.7mg 158% DV; folate 65.6mcg 16% DV; calcium 101.5mg 10% DV; iron 2.8mg 16% DV; magnesium 91mg 33% DV; potassium 769mg 22% DV; sodium 400.7mg 16% DV.