Name: Filipino Ensalada Full
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Filipino
Ingredients: 150 g skinless chicken breast, boiled and shredded; 2 cups mixed salad greens (lettuce, spinach); 1/2 cup cucumber, sliced; 1/2 cup tomato, diced; 1/4 cup carrot, grated; 1 large hard-boiled egg, sliced; 1 tbsp olive oil; 1 tbsp apple cider vinegar; 1 tsp lemon juice; 1/2 tsp stevia or sugar substitute; to taste salt; to taste black pepper

Step-by-Step Instructions

1
Boil the chicken breast until cooked through, then shred into bite‑size pieces.
2
Boil the egg, cool, peel and slice.
3
In a large bowl combine mixed greens, cucumber, tomato, and grated carrot.
4
Add shredded chicken and sliced egg on top of the vegetables.
5
Whisk together olive oil, apple cider vinegar, lemon juice, stevia, salt, and pepper to make the dressing.
6
Drizzle dressing over the salad and toss gently before serving.

*Pro Tips

1
Use a sugar substitute instead of honey to keep the dressing low‑glycemic.
2
Add more non‑starchy veggies for extra fiber and volume.

Why It's Diabetic-Friendly

The recipe is low in carbs, high in fiber from leafy greens and carrots, and provides lean protein from chicken and egg, which helps control blood sugar spikes. The dressing uses olive oil and a sugar substitute, keeping the glycemic load minimal.

⚠️ This recipe is AI-generated and screened for general diabetic suitability. It is not medical advice and has not been individually reviewed by a clinician. Ingredient choices and portion sizes affect blood glucose differently for each person — confirm with your doctor or registered dietitian before relying on it, especially if you take insulin or other glucose-lowering medication.

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