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Gestational Diabetes Champion Salad: Grilled Chicken Bliss with Mixed Greens and Balsamic Tango

Grilled Chicken Bliss with Mixed Greens and Balsamic Tango

Hey there, fellow moms-to-be! Get ready to conquer your lunchtime cravings and keep your gestational diabetes in check with a salad that will make your taste buds sing. Introducing the one and only "Gestational Diabetes Champion Salad: Grilled Chicken Bliss with Mixed Greens and Balsamic Tango." This vibrant salad will not only tantalize your palate but also provide the nourishment and satisfaction you and your baby deserve. So, let's dive into the story of how this salad became my pregnancy superhero.

Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 30 mins Cook Time: 30 mins Total Time: 1 hr
Servings 2
Description

Indulge in a guilt-free lunch that will leave you feeling refreshed and satisfied with this Grilled Chicken Salad with Mixed Greens and Balsamic Vinaigrette. The tender grilled chicken slices perfectly complement a vibrant medley of mixed salad greens, cherry tomatoes, cucumber, and thinly sliced red onion. Topped with crumbled feta cheese and drizzled with tangy balsamic vinaigrette, this salad bursts with flavor and nutrients, making it a perfect choice for moms-to-be with gestational diabetes.

Ingredients
  • 2 boneless, skinless chicken breasts
  • 4 cups mixed salad greens
  • 1 cup cherry tomatoes, halved
  • 1/2 cucumber, sliced
  • 1/4 red onion, thinly sliced
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper to taste
Instructions
  1. Preheat your grill to medium heat

  2. Season the chicken breasts with salt and pepper on both sides

  3. Place the chicken breasts on the preheated grill and cook for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C)

  4. Remove the chicken from the grill and let it rest for a few minutes. Then, slice it into thin strips

  5. In a large bowl, combine the mixed salad greens, cherry tomatoes, cucumber, red onion, and crumbled feta cheese

  6. In a separate small bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper to make the vinaigrette

  7. Pour the balsamic vinaigrette over the salad and toss gently to coat

  8. Divide the salad onto two plates and top with the grilled chicken slices

  9. Serve immediately and enjoy

Note

Store any leftover Grilled Chicken Salad with Mixed Greens and Balsamic Vinaigrette in an airtight container in the refrigerator. Make sure to separate the dressing from the salad to prevent the greens from becoming soggy. The grilled chicken can be stored separately or kept with the salad. Properly stored, the leftovers should stay fresh for up to 2-3 days. When ready to enjoy again, simply toss the salad with the dressing and add the grilled chicken for a quick and delicious meal.

Keywords: gestational diabetes-friendly recipes, healthy salad recipes, grilled chicken salad, mixed greens, balsamic vinaigrette, gestational diabetes lunch ideas, diabetic-friendly meals, nutritious lunch options, low-carb salad recipes.
Amy Ali
Food and Lifestyle Blogger

Hi, I'm Samantha, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I live in New Jersey with my family. Loves traveling, sharing new recipes, and spending time with my family.