It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Off the Shelf Chicken Salad

Source: Chef Franklin Becker

Chicken tossed with fresh greens and a citrus oil.

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 22.7 Fat, 1.8 Vegetables, 0.1 Fruits, 1.2 Meat, 1.0 Starch, 8.0 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.
Powered by ESHA

Servings

Ingredients

3.0
3 oz prepared roasted chicken 0.5
0 1/2 tbsp orange juice 0.5
0 1/2 tbsp fresh lemon juice 1.0
1 tbsp extra virgin olive oil 1.0
1 each fresh tomatoes 1.0
1 pinch black pepper 1.0
1 pinch salt 1.0
1 cup salad greens

Directions

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