Diabetic Cooking

Caribbean chicken salad

Preparation time: 25 minutes.


  • 3 cups diced, cooked chicken breast (approximately 1 1/4 pounds)
  • 1 can (8 ounces) crushed pineapple canned in juice, drained well
  • 1/4 cup finely diced celery
  • 1/2 cup toasted walnut pieces
  • 3/4 cup fat-free mayonnaise (not salad dressing style mayonnaise)
  • 1 tablespoon lime juice
  • 1 teaspoon poppy seeds
  • 1/4 teaspoon coarse ground black pepper
  • 1 ripe medium mango, peeled, seeded, and diced into bite-size pieces


Combine chicken, pineapple, celery, and walnuts in a bowl. In a separate bowl, whisk together mayonnaise, lime juice, poppy seeds, and pepper. Spoon over chicken mixture and toss gently to coat. Gently toss in mango. Refrigerate until serving time.

Yield: 4 cups.

Serving size: 1/2 cup.

Nutrition Facts Per Serving:
Calories: 202 calories, Carbohydrates: 13 g, Protein: 24 g, Fat: 6 g, Saturated Fat: 1 g, Sodium: 219 mg, Fiber: 1 g

Exchanges per serving: 1/2 starch, 1/2 fruit, 3 very lean meat, 1 fat. Carbohydrate choices: 1.

This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.