Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A spicy rub on the chicken adds a robust complement to the cool salad greens in this low-calorie main dish.

Source: Diabetic Living Magazine




Chicken Salad


Instructions Checklist
  • To prepare the dressing: In a screw-top jar combine cider vinegar, 3 tablespoons of the salad oil, the water, sugar, thyme,1/4 teaspoon of the onion powder, 1/4 teaspoon of the cayenne pepper, the garlic powder, and the mustard. Cover and shake well. Chill until serving time.

  • To prepare the salad: In a small bowl combine remaining 1 tablespoon salad oil, remaining 1 teaspoon onion powder, remaining 1/4 teaspoon cayenne pepper, the black pepper, and salt. Brush all of the oil mixture on the chicken.

  • Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until chicken is tender and no longer pink (170 degrees F), turning once halfway through grilling time.

  • To serve, in a large serving bowl combine salad greens, carrot, red sweet pepper, and green onion. Cut chicken into bite-size pieces. Add chicken and dressing to salad. Toss to coat.

Nutrition Facts

1 serving
190 calories; protein 18.5g; carbohydrates 6.3g; dietary fiber 1.6g; sugars 3.7g; fat 10.2g; saturated fat 1.6g; cholesterol 43.8mg; vitamin a iu 2423.6IU; vitamin c 41.3mg; folate 10.9mcg; calcium 39.8mg; iron 1.1mg; magnesium 31mg; potassium 378.8mg; sodium 151.5mg.

2 1/2 lean protein, 1 1/2 fat, 1 vegetable