Chicken Dinner Salad With Green Onion Dressing

This entrée salad comes together in less than an hour and is hearty enough to serve on its own for supper. And with just 12 grams of carb per serving, it will help keep you blood glucose on an even keel.

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Preparation time: 10 minutes. Cooking time: 30 minutes to cook chicken.




Cut chicken into bite-size cubes and set aside. Place 1 cup torn iceberg lettuce on each of four salad plates. Quarter each tomato and place quarters around each plate, or place 6 grape tomatoes on each plate. Distribute cucumber slices evenly between tomato slices on each plate. Top with grated carrots (1/4 cup per plate) and chicken.

Trim the roots and 2 inches from the tops of the green onions. In a blender or food processor, combine all dressing ingredients and blend thoroughly until well mixed. Pour approximately 1/4 cup dressing over each salad. Top with cilantro if desired.

Yield: 4 servings. Serving size: 1 breast on 1 1/2 cups salad.

Nutrition Facts Per Serving:
Calories: 255, Carbohydrates: 12 g, Protein: 18 g, Fat: 15 g, Saturated Fat: 2 g, Cholesterol: 56 mg, Sodium: 411 mg, Fiber: 3 g

Exchanges per serving: 1 starch, 3 lean meat, 1 fat. Carbohydrate choices: 1.


Kathleen Stanley is a Diabetes Educator at Central Baptist Hospital in Lexington, Kentucky.