Diabetic Salad Recipes

Find healthy, delicious diabetic salad recipes, from the food and nutrition experts at EatingWell.

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Asian-Style Chicken Salad Bowls

Everything you need (just 4 ingredients!) to prepare a week's worth of healthy, low-carb lunches can be found at your neighborhood grocery store. A bag of prechopped red and green cabbage serves as the crunchy low-carb base in these chicken salad bowls, which only require 10 minutes to assemble. Top with sesame-flavored almonds and a sesame dressing and you have one irresistible lunch you'll look forward to all week. Shopping at Trader Joe's? See Tip (below) for our product recommendations.

Middle Eastern Salad Bowls with Farro & Chicken

We're pairing two shortcut products you can likely find at your local specialty grocery store--Middle Eastern bean salad and microwaveable farro--to add protein, fiber and satisfying texture to these high-protein lunch bowls. To cut down on prep time, we're also using preseasoned grilled chicken breasts from the refrigerated section, bottled balsamic vinaigrette and a few other ready-to-use ingredients to make these quick and easy meal-prep lunches.

Mojito Blueberry & Watermelon Salad

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Inspired by the classic mojito cocktail, this festive and healthy fruit salad gets zing from rum, lime and mint. The optional piment d'Espelette--a sweet, spicy ground pepper from the Basque region of France--adds a hint of heat that's a nice contrast to the sweet fruit. Look for this spice at specialty stores, well-stocked markets or online. You could also swap in chile-lime seasoning blend (such as Tajín) for a similar subtle kick or omit the spice altogether. Feel free to skip the rum if you prefer an alcohol-free salad. With or without the rum, this salad has summertime backyard BBQ written all over it.

Chicory Salad with Banded Rudderfish "Tonnato"

This healthy fish recipe from chef Mike Lata is made with banded rudderfish, which is an amberjack--a species coveted in sushi restaurants, where it's known by its Japanese name, hamachi. Lata's love affair with the Italian dish vitello tonnato (cold sliced veal with tuna sauce) started with a glorious one he had in Milan. He's found the sauce to be a great way to use the scraps that result from butchering whole fish. He serves thicker versions over cold poached meats and thinner ones like this over vegetables and salads.