Diabetes-Friendly Recipes

Cannellini Salad with Chicken Breast and Citrus Cumin Vinaigrette


Servings: 4
Prep time:
Cook time:
Total: 20 minutes


  • 1 15-ounce (450 g) can cannellini beans, rinsed well
  • 1 boneless chicken breast, skinless, all fat removed
  • olive oil cooking spray
  • ½ red onion, chopped
  • 1 clove garlic, minced
  • ½ English cucumber sliced thin
  • 1 red bell pepper, seeded and chopped
  • 2 Tbs fresh cilantro leaves, chopped
  • 1 ½ Tbs fresh mint leaves, chopped
  • ¼ Cups fresh orange juice
  • 1 Tsp grated orange rind
  • 1 Tbs white wine vinegar
  • 1 Tsp cumin
  • 2 Tbs olive oil
  • 1/8 Tsp salt, optional
  • grated pepper
  • lettuce cups
  • extra cilantro (garnish)
  • baked fat-free tortilla chips


  1. Place the rinsed beans in a salad bowl. Set aside.
  2. Grill the chicken breast in a ridged skillet or over coals. When done, cool for 5 minutes and slice into thin slices across the grain.
  3. Coat a non stick skillet with cooking spray. Sauté the onion until opaque. Add the garlic and continue to sauté for 1 more minute. Add to the beans.
  4. Add the cucumber, red bell pepper, cilantro and mint, and toss to combine.\
  5. In a small bowl whisk together the orange juice, orange zest, vinegar, cumin, olive oil, salt (if using) and pepper. Toss with salad. Top with the sliced chicken.
  6. Place the lettuce cups on plates. Top with salad and serve. Garnish with extra cilantro. Pass the tortilla chips.


Nutrition Information

Per serving: 215 calories (34% calories from fat), 17 g protein, 8 g total fat (1.1 g saturated fat), 18 g carbohydrates, 5 g dietary fiber, 33 mg cholesterol, 205 mg sodium

Diabetic exchanges: 2.5 very lean protein, 1 carbohydrate (1 bread/starch), 1 fat Analysis does not include tortilla chips; assumes 8 oz. chicken.



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