Diabetic Recipes: Off the Shelf Chicken Salad Recipe

Off the Shelf Chicken Salad

Source: Chef Franklin Becker

Chicken tossed with fresh greens and a citrus oil.

Rating:
Prep Time:	15 minutes
Cook Time:	0 minutes
Difficulty:	EASY

Nutrition Facts

Makes 1 servings
Amount Per Serving

Calories	491.6

Total Carbs	11.1 g

Dietary Fiber	2.4 g

Sugars	6.2 g

Total Fat	22.7 g

Saturated Fat	4.3 g

Unsaturated Fat	18.4 g

Potassium	315 mg

Protein	58.1 g

Sodium	173.2 mg

Dietary Exchanges 3 1/2 Fat, 1 1/4 Meat, 1 Starch, 2 Vegetable, 8 Very Lean Meat

See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

3 oz prepared roasted chicken
0.5 tbsp orange juice , fresh squeezed
0.5 tbsp fresh lemon juice
1 tbsp extra virgin olive oil
1 fresh tomatoes , sliced
1 pinch black pepper
1 pinch salt
1 cup salad greens

Directions

1 Pull the meat off of the chicken bone, reserving the rest for later use.
2 Squeeze the lemon and orange, and mix with 1 tablespoon of the olive oil to form a vinaigrette.
3 Toss 4 ounces of the chicken meat in the vinaigrette and add to the salad, toss with 1 sliced tomato.
4 Adjust seasoning with pepper and salt to taste (if you are not salt sensitive) and serve.

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Nutrition Facts