Mango Chicken Salad Diabetic
Bursting with vibrant flavors and diabetic-friendly goodness, this Mango Chicken Salad is a refreshing meal that’s as delicious as it is nutritious. Featuring tender, pan-seared chicken breast paired with the tropical sweetness of ripe mango, crisp baby spinach, and a variety of colorful veggies like cherry tomatoes, cucumber, and red bell pepper, this salad is a feast for the eyes and palate. A zesty homemade lime dressing, sweetened with a touch of honey or a diabetic-friendly alternative, ties everything together beautifully. Optional sliced almonds add a satisfying crunch for an extra layer of texture. Ready in just 30 minutes, this low-carb, protein-packed salad is perfect for anyone seeking a healthy, flavorful dish that's light yet satisfying. Ideal for lunch or dinner, it’s a vibrant way to enjoy a wholesome meal without compromising on taste!
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Recipe Information
Ingredients
- 2 pieces (approximately 8 oz total) Skinless chicken breast
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoons Olive oil
- 4 cups Baby spinach
- 2 cups Mixed salad greens (e.g., arugula, romaine)
- 1 medium-sized (diced) Ripe mango
- 1 cup (halved) Cherry tomatoes
- 1 small (sliced thinly) Cucumber
- 0.5 medium-sized (sliced) Red bell pepper
- 2 tablespoons Sliced almonds (optional)
- 2 tablespoons Lime juice
- 1 teaspoons Honey (or a diabetic-friendly alternative like stevia syrup)
- 1 teaspoons Dijon mustard
- 1 teaspoons Apple cider vinegar
- 1 clove Minced garlic
- 2 tablespoons Extra virgin olive oil
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing into thin strips.
In a large salad bowl, combine baby spinach, mixed salad greens, diced mango, halved cherry tomatoes, sliced cucumber, and red bell pepper.
If using, sprinkle the sliced almonds evenly over the salad for added crunch.
To make the dressing, whisk together lime juice, honey (or diabetic-friendly sweetener), Dijon mustard, apple cider vinegar, minced garlic, and extra virgin olive oil in a small bowl. Taste and adjust with a little more lime juice or a pinch of salt if needed.
Drizzle the dressing over the salad and toss gently to combine all ingredients.
Top the salad with the sliced chicken breast.
Serve immediately and enjoy your healthy, diabetic-friendly mango chicken salad!
Nutrition Facts
Calories |
1455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.6 g | 87% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 373 mg | 124% | |
| Sodium | 1813 mg | 79% | |
| Total Carbohydrate | 62.1 g | 23% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 41.7 g | ||
| Protein | 149.5 g | 299% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 286 mg | 22% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1185 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
