Diabetic-Friendly Chicken And Carrot Salad Recipe

About this recipe

A wholesome and satisfying dinner salad featuring tender chicken, crisp lettuce, and a medley of diabetic-friendly ingredients for a balanced meal.

Ingredients

• 2 x 400 g Good To Go Boneless Chicken Breast - Pack Of 2
• 200 g Orange Carrot (Gajar)
• 200 g Organic Pantry - Organic Pumpkin Seeds (Aaa Grade)
• 200 g Milky Mist Paneer
• 1 Piece Iceberg Lettuce Hydroponically Grown
• 500 g Whole Farm Grocery Raisins 500 G
• 500Ml Pietro Coricelli Aceto Balsamic Vinegar

Instructions

1. 1. Boil 2 chicken breasts in a pot of water until fully cooked, about 15-20 minutes. Remove from the pot, let cool, and chop into bite-sized squares. Discard the skin if present.
2. 2. Wash and chop 1 head of lettuce into bite-sized pieces and place it in a large salad bowl.
3. 3. Peel and grate 3 medium carrots, then add them to the bowl with the lettuce.
4. 4. Add 50 g of unsweetened raisins, 50 g of pumpkin seeds, and 100 g of shredded paneer to the bowl.
5. 5. Add the chopped chicken to the salad bowl. Drizzle 100 ml of balsamic vinegar over the salad.
6. 6. Toss all the ingredients together until evenly combined. Serve immediately for a fresh and healthy dinner.