The blood sugar balancing chicken salad I make on repeat

This is the salad that actually keeps you full for 4 hours. It sounds simple, but every single ingredient in here is working hard. We're talking hormone support, blood sugar stability, gut love — and it genuinely tastes like something way more indulgent than it is.

This has been on high rotation in my kitchen and I don't see that changing anytime soon. Here's everything you need to know.

Before we get into the recipe, here's the breakdown of what this salad is doing for your body:

Protein: Free range chicken thigh slows the release of glucose into the bloodstream and keeps you fuller for longer.

Healthy fats: Kalamata olives, hemp seeds and coconut yoghurt slow digestion and prevent those sharp energy crashes.

ACV & lemon juice: Both of these in the dressing are honestly doing so much quiet work. ACV before or during a meal is one of the easiest things you can do for your blood sugar, it just takes the edge off the spike. The lemon does the same. Two ingredients, big difference.

Fibre: Sugar snap peas, cos and cucumber help slow carbohydrate absorption and flatten post-meal spikes.

Probiotics: Pickled cucumber and coconut yoghurt support gut health and improve insulin sensitivity over time.

This defs isn't about eating less. It's about eating smarter. Protein + fat + acid + fibre = stable energy, no 3pm crash, and a meal that actually does something for your body.

Ingredients (serves 1) 

• 1/2 cos lettuce

• 1 handful sugar snap peas

• 1/4 cup kalamata olives

• 150g free range chicken thigh (BBQ'd in coconut oil or lemon olive oil)

• Cucumber 'sandwich stackers'

• 1 tablespoon hemp seeds

• 1/4 red onion, thinly sliced

•  1 tablespoon Gagas gut loving kraut

DRESSING: 

• 2 tablespoons Cocobella original coconut yoghurt

• 1 teaspoon dijon mustard

• 1 tablespoon lemon juice

• 1 tablespoon apple cider vinegar

• 1 teaspoon garlic salt

• Black pepper to taste

How to make it: 

1. Cook your chicken thigh on the BBQ with coconut oil or lemon olive oil until golden and cooked through. Set aside to rest, then slice.

2. Whisk together all dressing ingredients until smooth and creamy. Taste and adjust / more lemon if you want it sharper, more ACV if you want more depth.

3. Build your base: tear the cos into a bowl, add cucumber stackers, sugar snap peas, red onion and kalamatas.

4. Add your sliced chicken on top.

5. Spoon over the dressing generously.

6. Scatter hemp seeds and kraut on top.

7. Finish with HTK crunch because texture is everything. Eat immediately.

A note on the chicken: BBQ chicken thigh is the move here. The char on the outside adds so much flavour and the thigh stays juicy in a way breast just doesn't. Cook it in coconut oil for a subtle richness, or lemon olive oil if you want a brighter finish. Either way don't skip the rest time before slicing.