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Off the Shelf Chicken Salad
Source: Chef Franklin Becker

Chicken tossed with fresh greens and a citrus oil.

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 3.0 g
Potassium 315.0 mg
Protein 58.1 g
Sodium 173.2 mg
Dietary Exchanges
4 Fat , 2 Vegetables , 1 1/2 Meat , 1 Starch , 8 1/2 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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3 oz  prepared roasted chicken
0 1/2 tbsp  orange juice
0 1/2 tbsp  fresh lemon juice
1 tbsp  extra virgin olive oil
1 each  fresh tomatoes
1 pinch  black pepper
1 pinch  salt
1 cup  salad greens
  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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