Looking for a healthy meal that’s both delicious and diabetes-friendly? This grilled chicken and quinoa salad is packed with protein, fiber, and fresh flavor
Ingredients Grilled Chicken and Quinoa Salad
- 1 cup cooked quinoa (high in fiber and protein)
- 1 medium chicken breast, grilled or baked (no skin)
- 1 cup spinach or mixed greens
- ½ cup cherry tomatoes, halved
- ¼ cup cucumber, diced
- ¼ cup avocado, diced
- 1 tablespoon olive oil
- Juice of ½ lemon (or 1 tablespoon apple cider vinegar)
- Salt and pepper to taste
- Optional: sprinkle of chia seeds or sunflower seeds
Instructions Grilled Chicken and Quinoa Salad
-
Grill or bake the chicken:
Season lightly with herbs (thyme, rosemary, or paprika—avoid sugary marinades).
Grill or bake until fully cooked and juices run clear. -
Prepare quinoa:
Rinse and cook according to package instructions. Let it cool slightly. -
Mix the salad:
In a large bowl, combine spinach, tomatoes, cucumber, avocado, and quinoa.
Add sliced grilled chicken on top. -
Make the dressing:
Whisk together olive oil, lemon juice, salt, and pepper.
Drizzle over the salad and toss gently.
Nutrition Benefits
- Low glycemic index: Won’t spike blood sugar quickly.
- High fiber: From quinoa and vegetables, helps manage blood sugar.
- Healthy fats: From olive oil and avocado, supports heart health.
- Lean protein: Chicken keeps you full and stabilizes energy
