My problem with recipes for diabetics, is that once a Type 1 diabetic has an insulin pump, they can easily manage all foods. It is just a matter of knowing how much insulin your body needs and when. My daughter was on a special diet and restricted carbs for no more than a year, to learn how her body responded to insulin.
Type 2 diabetics need to pay closer attention to lowering carbohydrates and fats all the time. My understanding is that they produce insulin, but their bodies don’t respond to insulin as well. So diet and exercise is their only real recourse. But don’t quote me on that. I know very little about it.
That said, I picked my daughter’s brain and she loves this recipe, which is healthy for just about anyone and we eat it regularly.
Asian Chicken Chopped Salad
This salad has crunch and gorgeous color. I was shocked how much my family loves it. My kids devour it. I’m sure it is the brown sugar and crunch they like. I make large amounts of the dressing for everyday use.
Once you’ve made this salad recipe once, you’ll want to tailor it to your preferred proportions. I’ve listed the carbs for the total ingredients, since serving portions may differ in size.
The Salad:
Green cabbage – 1/2 medium head – 27 carbs
Red cabbage – 1/2 medium head – 31 carbs
Romaine lettuce – 3 heads – 63 carbs
Green onion – 1/4 cup diced – 0 carbs
4 baked chicken breasts  – 0 carbs
Roasted almond slices – 0 carbs
(and/or) Honey Roasted almond slices – 3 carbs per Tbsp
Dried unsweetened cranberries – 2 carbs per Tbsp
Fried wonton strips or fried chow mein noodles (see individual package for carbs)
Cut or shred the cabbages and lettuce, as if for a slaw.
Toss cabbage, lettuce, and green onion together.
Dice or shred cooked chicken breast. Salt and pepper to taste.
1/4 cup soy sauce or 1/2 cup coconut aminos – 4 carbs
1/2 cup rice vinegar – 0 carbs
1/4 cup water – 0 carbs
1/2 cup olive oil – 0 carbs
2 tsp sesame seed oil – 0 carbs
1/4 cup brown sugar, not packed (or 1/8 cup Splenda brown sugar blend) – 36 carbs
1/4 tsp black pepper – 0 carbs
1/4 onion powder -0 carbs
1/4 tsp garlic powder – 0 carbs
1/2 tsp ground ginger – 0 carbs
Mix all the above ingredients. Warm in the microwave or in a sauce pan on the stove top, until the brown sugar dissolves. Add more brown sugar if too tart.
Place 3 – 4 cups of salad in each bowl
Toss with 1/4 cup of dressing.
Top with 1/2 cup of chicken
Garnish with preferred toppings
Leftovers of the salad can be stored for a day or two in a ziplock bag. Press the air out and the lettuce won’t brown.

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Leslie Gayle

Leslie is a one time CPA, wife and mom of twins. She’s an over thinker who loves karate, thunder, and travel. Her sweatpants are yoga pants and she takes her coffee with milk.

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