500ml (2 cups) boiling water
1 tsp Massel Salt Reduced Chicken Style Stock Powder
200g skinless chicken breast fillet, trimmed of fat
250g piece seedless watermelon, rind removed, chopped
1 Lebanese cucumber, chopped
½ small red onion, cut into very thin slivers
1 cup coriander leaves
1 cup mint leaves
Freshly squeezed juice of 1 lime
2 tsp extra virgin olive oil
1 tsp caster sugar
Freshly ground black pepper, to season
Put water and stock powder in a small non-stick frying pan and bring to a simmer over a medium heat. Add chicken and reduce to heat to low. Cover with a round of baking paper. Cook for 10 minutes, or until chicken is just cooked through. Transfer to a plate using a slotted spoon and set aside to cool. (You can keep the cooking liquid to use in another recipe, or freeze it for later use.) Finely shred chicken.
2. Put watermelon, cucumber, onion, coriander, mint and chicken in a medium bowl. Toss well to combine.
3. To make dressing, whisk all ingredients together in a bowl.
4. Add dressing to salad and toss to combine. Divide between shallow serving bowls. Serve.
Nutrition Info PER SERVE 1031kJ, protein 26g, total fat 7.6g (sat. fat 1.5g), carbs 14g, fibre 7g, sodium 584mg. • Carb exchanges 1. • GI estimate medium. • Gluten free.
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