Chicken Kale Salad with Fresh Ginger Dressing

Quick lunch featuring chicken, leafy greens, and raspberry-ginger dressing
Author: Reprinted with permission from American Diabetes Association
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Course: Salads & Dressings
Cuisine: American
Keyword: cold salad recipes, healthy lunch
Servings: 4 servings


  • 1 pound boneless skinless chicken breast
  • 8 cups packed spinach with baby kale greens
  • 3/4 cup light raspberry salad dressing such as Newman's Own
  • 2 to 3 teaspoons grated ginger root


  1. Heat a grill or grill pan over medium-high heat. Coat the chicken with cooking spray and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper, if desired. Cook 6 minutes on each side or until no longer pink in center. Let cool and thinly slice.
  2. Place equal amounts of the greens and chicken on four dinner plates. Whisk together the salad dressing and ginger until well-blended. Spoon equal amounts over all.

Recipe Notes

Choices/Exchanges: Fruit 0.5, Nonstarchy Vegetable 1, Lean Protein 3, Fat 1.5

Nutrition facts per serving (2 cups)

Calories: 230kcal
Fat: 10g
Saturated fat: 1.3g
Cholesterol: 85mg
Sodium: 440mg
Carbohydrates: 6g
Fiber: 2g
Sugar: 3g
Protein: 28g