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

• 350G Typically Daylesford Organic Chicken Breasts
• 1 Kg Dried Cranberries, 1Kg
• 125 g Roasted Pumpkin Seeds - Indian Snacks 125 Gm (4.40 Oz)
• 1 Block Greek Feta Cheese 900g
• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 395G D'Aucy Chopped Spinach
• 250 ml Balsamic Vinegar Honey 250Ml

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 spinach 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 spinach.
4. 4. Add 50 g of dried cranberries, 50 g of pumpkin seeds, and 100 g of feta cheese 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.