Low Sodium Chipotle Chicken Salad
Looking for a vibrant and healthy twist on a classic chicken salad? This Low Sodium Chipotle Chicken Salad combines smoky, spiced chicken with an array of nutrient-packed ingredients like creamy avocado, crunchy red bell peppers, and tender black beans. Perfectly seasoned with chipotle powder, garlic, and cumin, the marinated chicken is pan-seared to perfection, while a tangy lime and Greek yogurt dressing ties it all together. Served over a bed of crisp mixed greens, this salad is a delicious, heart-healthy option that’s low in sodium yet full of bold, Southwest-inspired flavor. Ready in just 35 minutes, it’s ideal for meal prep or as a satisfying lunch or dinner.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 2 tablespoons Lime juice
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 1 teaspoon Chipotle powder
- 1 large Avocado
- 1 medium Red bell pepper
- 1 cup Canned low-sodium black beans
- 0.5 medium Red onion
- 0.5 cup Fresh cilantro
- 4 cups Mixed salad greens
- 1 cup Corn kernels (fresh or thawed if frozen)
- 0.5 cup Plain Greek yogurt
- 1 teaspoon Honey
Instructions
Begin by marinating the chicken. In a bowl, mix olive oil, half of the lime juice, garlic powder, ground cumin, and chipotle powder. Add the chicken breasts, ensuring they are well coated. Let them marinate for at least 10 minutes.
While the chicken is marinating, prepare the other ingredients. Dice the avocado, red bell pepper, and red onion. Chop the cilantro.
Drain and rinse the black beans to reduce sodium content.
In a small bowl, prepare the dressing by mixing the Greek yogurt, remaining lime juice, and honey. Set aside.
Heat a non-stick skillet over medium-high heat. Add the marinated chicken breasts and cook for about 6-7 minutes on each side, or until fully cooked through and no longer pink in the center. Remove from heat and let them rest for a few minutes before cutting into slices.
In a large mixing bowl, combine the salad greens, corn, black beans, bell pepper, red onion, avocado, and cilantro.
Add the sliced chicken to the salad mixture. Drizzle with the prepared dressing and toss gently to combine.
Divide the salad equally into four servings and serve immediately.
Nutrition Facts
Calories |
1981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.8 g | 105% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 398 mg | 133% | |
| Sodium | 550 mg | 24% | |
| Total Carbohydrate | 137.3 g | 50% | |
| Dietary Fiber | 40.1 g | 143% | |
| Total Sugars | 30.7 g | ||
| Protein | 184.7 g | 369% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 433 mg | 33% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 4411 mg | 94% | |
*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.
