Fire Roasted Chicken Salad for Diabetics

Fire Roasted Chicken Salad for Diabetics

Recipe provided by the California Olive Committee.


  • prep
  • cook
  • 6 servings

Ingredients

  • 1/4 cup olive oil, divided

  • 1 tablespoon chili powder

  • 1 tablespoon garlic, minced

  • 2 teaspoons ground cumin

  • 1 teaspoon Kosher salt, divided

  • 1 pound boneless, skinless chicken breast

  • 3 medium zucchini, sliced lengthwise, 1/4-inch thick

  • 1 medium red onion, chopped

  • 6 cups chopped romaine lettuce

  • 1/4 cup queso fresco OR feta cheese, crumbled

  • 1 cup Lindsay┬« Ripe Pitted Olives

  • 3 teaspoons red wine vinegar

  • 1 teaspoon toasted sunflower seeds


Cooking Directions

  1. In a shallow mixing bowl, combine 1 tablespoon olive oil, chili powder, garlic, cumin, and 3/4 teaspoon salt.

  2. Toss chicken in marinade until evenly coated. Cover and refrigerate for at least 30 minutes.

  3. Heat grill to medium-high. Cook chicken for 6 to 8 minutes on each side or until cooked through.

  4. Transfer chicken to a clean cutting board and cut into 1-inch pieces. Set aside.

  5. Brush zucchini and red onion with 1 tablespoon olive oil and sprinkle with remaining salt. Grill for 2 to 3 minutes on each side.

  6. Transfer cooked vegetables to a clean cutting board, dice into 1/4-inch pieces and set aside until cooled to room temperature.

  7. In large mixing bowl, combine lettuce, cheese, olives, grilled vegetables and chicken.

  8. Toss with remaining olive oil, vinegar and sunflower seeds.


Nutrition

  • Calories219
  • Fat14g
  • Protein15g
  • Cholesterol28mg
  • Total Carbs11g
  • Fiber4g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.

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