Heart-Healthy Texas Roadhouse House Salad
Elevate your salad game with this Heart-Healthy Texas Roadhouse House Salad—an irresistible medley of crisp romaine lettuce, vibrant baby spinach, and a variety of fresh, colorful vegetables including cherry tomatoes, cucumber, shredded carrot, and red onion. Packed with wholesome, heart-smart ingredients like low-sodium black beans for fiber and grilled chicken for lean protein, this salad is both satisfying and nourishing. Topped with crunchy unsalted sunflower seeds and dressed in a homemade balsamic vinaigrette featuring extra-virgin olive oil, Dijon mustard, and a hint of honey, this recipe prioritizes both flavor and health. Ready in just 25 minutes and perfect for a light meal or side dish, this crowd-pleasing salad is a delicious and nutritious way to enjoy the taste of a classic Texas Roadhouse favorite.
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Recipe Information
Ingredients
- 4 cups Romaine lettuce
- 2 cups Baby spinach
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 0.5 small Red onion
- 1 medium Carrot
- 0.5 cup Low-sodium black beans
- 1 medium Grilled chicken breast (skinless, boneless)
- 2 tablespoons Unsalted sunflower seeds
- 2 tablespoons Extra-virgin olive oil
- 1.5 tablespoons Balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 1 clove Garlic
- 0.25 teaspoon Black pepper
- 0.125 teaspoon Salt (optional)
Instructions
Rinse and pat dry the romaine lettuce and baby spinach. Chop the romaine into bite-sized pieces and combine it with the spinach in a large salad bowl.
Rinse the cherry tomatoes and cut them in half. Add them to the salad bowl.
Peel the cucumber if desired, then slice it into thin rounds or half-moons. Add the slices to the bowl.
Thinly slice the red onion and shred the carrot using a box grater or julienne tool. Add both to the salad.
Rinse and drain the low-sodium black beans. Add them to the salad for a boost of fiber and plant-based protein.
Slice the grilled chicken breast into thin strips or cubes. Add this on top of the salad. (You can grill the chicken ahead of time or cook it fresh using a stovetop grill pan.)
Sprinkle the unsalted sunflower seeds over the salad for a crunch and a dose of heart-healthy fats.
To prepare the vinaigrette dressing, mince the garlic clove and combine it in a small bowl or jar with extra-virgin olive oil, balsamic vinegar, Dijon mustard, honey, black pepper, and a pinch of salt if desired. Whisk or shake well to emulsify.
Drizzle the prepared vinaigrette over the salad just before serving, or serve it on the side for individual portions.
Toss the salad gently to combine all ingredients and serve immediately.
Nutrition Facts
Calories |
916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 684 mg | 30% | |
| Total Carbohydrate | 62.8 g | 23% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 22.7 g | ||
| Protein | 71.6 g | 143% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 279 mg | 21% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2071 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
