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High-Protein Chicken Salad to Fight Insulin Resistance

Learn how to make a high-protein chicken salad ideal for insulin resistance and weight loss. Just 370 calories and 40g of protein per serving.
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Prep Time 15 minutes

Ingredients
  

For the salad

  • 3 cups cucumber
  • 1/2 avocado
  • 1 cup panela cheese
  • 1/2 red onion
  • 3 cups lettuce
  • 1 tbsp dill

For the dressing

  • 3 tbsp greek yogurt
  • 1 tbsp olive oil
  • 2 tbsp lime juice
  • 2 tbsp vinegar
  • 1 tsp dill
  • salt to taste
  • 1 garlic clove

For the grilled chicken

  • 150 g chicken breast per person
  • juice of half a lemon
  • salt and pepper
  • vegetable oil spray

Instructions
 

  • Prep the vegetables. Peel the cucumbers and cut them into slices. Cut the red onion into thin julienne strips and place in a bowl of water to mellow its sharpness while you chop the rest.
  • Chop the dill and lettuce. Finely chop one tablespoon of dill (optional, you can swap it for cilantro). Slice the lettuce thinly and rinse it. A salad spinner helps dry it well; the drier it is, the longer it lasts in the fridge without oxidizing.
  • Dice the avocado. Cut half an avocado into small cubes.
  • Season the chicken. Coat the chicken breasts with lime juice and add salt and pepper.
  • Cook the chicken. Apply a little vegetable oil spray to your pan. Cook the breasts over medium heat for about 7 minutes, flip them, and cook another 3 to 4 minutes, or until the center is fully cooked.
  • Make the dressing. Mix the Greek yogurt, olive oil, lime juice, dill, garlic, vinegar, and salt thoroughly. It turns out creamy and delicious, much like ranch but lighter.
  • Assemble the salad. Combine all the vegetables in a bowl. Serve with the chicken on top and drizzle with the dressing.
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