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Chicken Salad with a Corn Salsa Dressing
Source: dLife

A healthy chicken salad made with mixed baby lettuce topped with corn and a lemon salsa.

Rating:
Prep Time: 15 minutes
Cook Time: 19 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 2 servings
Amount Per Serving
Calories 333.5
Total Carbs 27.9 g
Dietary Fiber 5.7 g
Sugars 7.4 g
Total Fat 10.0 g
Saturated Fat 1.6 g
Unsaturated Fat 1.7 g
Potassium 795.0 mg
Protein 35.2 g
Sodium 238.2 mg
Dietary Exchanges
1 1/2 Fat , 2 Vegetables , 1 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 each  ears of corn
1 each  medium tomatoes
1 each  medium garlic cloves
2 each  scallions
1 oz  frozen chopped green peppers
1 tbsp  fresh cilantro
0 1/2 tsp  ground cumin
0.125 tsp  kosher salt
1 pinch  black pepper
1 1/2 tbsp  fresh lemon juice
1 tbsp  olive oil
2 tbsp  cold water
8 oz  boneless skinless chicken breasts
4 cup  romaine lettuce
Directions
  1. Light a grill.
  2. Remove the husks from the corn and pull off the silks. Wrap a paper towel around each ear of corn and twist the ends.
  3. Microwave for 2 minutes on high then turn over and cook for another 2 minutes. Let cool enough so that you can handle them.
  4. Cut the kernels form the corn using a sharp knife.
  5. Mix together the kernels, tomato, garlic, scallions, green pepper, cilantro, cumin, salt, pepper, lemon juice, olive oil, and water in a bowl.
  6. Grill the chicken for 5 minutes then turn over and grill the other side for another 5 minutes. Slice the chicken into strips.
  7. Separate the lettuce between the two plates, set the chicken strips on the lettuce, and drizzle the corn mixture on top.

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