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

Warm Arugula Salad with Chicken & Chevre

Source: Eating Well

A luscious green salad with chicken and chevre cheese.

Nutrition Facts

Makes 2 servings
Amount Per Serving

Calories	1286.4

Total Carbs	285.6 g

Dietary Fiber	28.3 g

Sugars	238.9 g

Total Fat	9.1 g

Saturated Fat	1.1 g

Unsaturated Fat	1.3 g

Potassium	0.0 mg

Protein	40.3 g

Sodium	991.6 mg

Dietary Exchanges 9.1 Fat, 0.0 Vegetables, 17.0 Fruits, 0.0 Meat, 0.6 Starch, 4.0 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

Warm Arugula Salad with Chicken & Chèvre 6.0
6 each arugula 4.0
4 each canned green olives 4.0
4 cup Dates, pitted 1.0
1 each medium oranges 0.25
0 1/4 cup Bread Crumbs, Italian style 8.0
8 oz boneless skinless chicken breasts 2.0
2 tsp extra virgin olive oil 2.0
2 tbsp frozen orange juice concentrate 1.0
1 tbsp cold water 1.0
1 tbsp cider vinegar 1.0
1 tbsp dijon mustard 0.125
0.125 tsp salt 1.0
1 pinch black pepper 0.3333
0.3333 g goat cheese

Directions

Place arugula, olives, dates and orange chunks in a large salad bowl.
Place breadcrumbs on a large plate; roll chicken in the breadcrumbs to coat. Heat oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden and just cooked through, 2 to 3 minutes per side. Transfer to a plate; cover and keep warm. dd orange juice concentrate, water and vinegar to the pan. Stir in mustard and let dressing boil for 30 seconds. Add salt and season with pepper to taste. Add half of the warm dressing to the salad; toss gently to mix.
Divide the salad between 2 plates. Cut the chicken into thin slices. Top each salad with the chicken, goat cheese and remaining dressing.