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Avocado Chicken Salad
Source: dLife

Chicken salad with avocado, tomatoes, and watercress flavored with lime juice and rosemary.

Rating:
Prep Time: 20 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 224.3
Total Carbs 16.8 g
Dietary Fiber 4.1 g
Sugars 4.6 g
Total Fat 8.1 g
Saturated Fat 1.5 g
Unsaturated Fat 0.7 g
Potassium 681.7 mg
Protein 22.1 g
Sodium 570.1 mg
Dietary Exchanges
1 1/2 Fat , 1 Vegetables , 1/2 Other Carbs , 1/2 Starch , 3 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

0 1/4 lb  small potatoes
1 cup  fat free reduced sodium chicken broth
0 1/4 tsp  dried rosemary
10 oz  boneless skinless chicken breasts
4 each  medium tomatoes
12 oz  Greens, watercress, fresh, sprig
0 1/4 cup  fresh lime juice
1 tbsp  extra virgin olive oil
0 1/2 tsp  salt
0.3333 cup  Avocado, halves
Directions
  1. Boil potatoes approximately 10 minutes, or until firmly tender. Drain and cool.
  2. In a large skillet, combine the broth and rosemary and bring to a boil over medium heat.
  3. Add chicken, cover and simmer until chicken is cooked through (approximately 10 minutes).
  4. Remove chicken and cut into 1/2 inch slices.
  5. In a small bowl, mix the lime juice, oil and salt.
  6. Finely chop 2 tomatoes and add to the lime mixture. Remove ΒΌ cup and set aside for topping.
  7. Cut 2 tomatoes into 6 wedges each. Place in a large bowl with the potatoes, watercress and chicken, mix, then toss with the tomato dressing.
  8. Place chicken salad on a serving platter and top with remaining tomato dressing and diced avocados.
  9. Can be served warm, at room temperature or chilled.

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