Herb-Marinated Chicken and Vegetable Salad

Name: Herb-Marinated Chicken and Vegetable Salad
Prep time: 15 min
Cook time: 25 min
Yield: 4 servings
Ingredients: 3 Tbsp. white wine vinegar; 2 Tbsp. red wine vinegar; 2 cloves garlic; 2 tsp. Dijon mustard; 1 tsp. agave or honey; 6 fresh basil leaves; 1/2 Tbsp. fresh thyme leaves; 2/3 cup olive oil; 1/2 tsp. red pepper flakes; 1/4 tsp. dried oregano; 4 6-oz boneless, skinless chicken breasts; 2 peppers (one red, one orange), thinly sliced; 1 cup grape or cherry tomatoes, halved; 1/2 small red onion, thinly sliced; 12 cups (about 6 oz) mixed salad greens, torn into bite-size pieces; 1 oz. Parmesan, shaved

Blitz together the vinegary herb dressing and use it as both a marinade for chicken breasts and a flavor infuser for sliced veggies. You can quickly cook the chicken in a skillet or air fryer, making this light, satisfying meal one to keep on your weeknight rotation.

Glycemic Load: 0.9 (Low)

426 calories per serving

Serves: 4

Prep: 15 mins

Cook: 25 mins

Original recipe: www.goodhousekeeping.com

About This Calculation

Herb-Marinated Chicken and Vegetable Salad has a low glycemic load of 0.9 per serving — minimal blood sugar impact — suitable for most people managing diabetes or blood sugar levels.

The primary glycemic load contributors are bell peppers (GL 0.3), agave (GL 0.3), cherry tomatoes (GL 0.1). These ingredients account for the majority of the carbohydrate impact per serving.

Glycemic load is calculated as GL = (GI × Net Carbs per serving) ÷ 100, where GI is the glycemic index and net carbs exclude dietary fiber. Calculations draw on established nutritional references including USDA FoodData Central values and peer-reviewed glycemic index research.