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Blackened Chicken Salad
Source: dLife

Spice-rubbed grilled chicken with a variety of vegetables, served with homemade ranch dressing.

Rating:
Prep Time: 10 minutes
Cook Time: 30 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 424.1
Total Carbs 54.3 g
Dietary Fiber 5.9 g
Sugars 11.4 g
Total Fat 5.3 g
Saturated Fat 0.5 g
Unsaturated Fat 0.6 g
Potassium 726.7 mg
Protein 40.3 g
Sodium 716.2 mg
Dietary Exchanges
, 2 Vegetables , 2 1/2 Meat , 3 Starch , 4 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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Servings
Ingredients

2 cup  Bread, sourdough, dry serving
1 each  cooking spray
1 tbsp  paprika
1 tsp  onion powder
1 tsp  garlic powder
0 1/2 tsp  oregano leaves
0 1/2 tsp  ground thyme
0 1/2 tsp  white pepper
0 1/2 tsp  ground red pepper (cayenne)
0 1/2 tsp  black pepper
1 lb  boneless skinless chicken breasts
4 cup  fresh baby spinach
2 cup  romaine lettuce
2 cup  chopped zucchini
2 cup  Cucumber, with o skin, fresh, sliced
0 1/2 cup  Onion, green, tops & bulb, fresh, chopped
1 each  medium tomatoes

Ranch Salad Dressing
0 1/4 cup  cold water
1 oz  fat free mayonnaise
1 tbsp  fresh lemon juice
2 tsp  chopped parsley
0 1/4 tsp  salt
0.125 tsp  black pepper
Directions
  1. Preheat oven to 375 degrees F. To make croutons, spray bread cubes lightly with cooking spray, place in 15 X 10-inch jelly-roll pan.
  2. Bake 10 to 15 minutes or until browned, stirring occasionally. Set aside.
  3. In a small bowl, combine paprika, onion powder, garlic powder, oregano, thyme, white pepper, red pepper and black pepper. Rub on all surfaces of chicken. Broil chicken 6 inches from heat source, 7 to 8 minutes on each side or until chicken is no longer pink in center. Or, if grilling, grill chicken on covered grill over medium-hot coals 10 minutes on each side or until chicken is no longer pink in center. Cool slightly. Cut chicken into thin strips.
  4. Combine warm chicken, greens, zucchini, cucumber, green onions, tomato and reserved croutons in large bowl.
  5. In a small jar with tight-fitting lid, combine all dressing ingredients. Shake well and drizzle over salad.
  6. Serve immediately.

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