Low Sodium Garden Salad with Grilled Chicken
Indulge in vibrant, wholesome flavors with this Low Sodium Garden Salad with Grilled Chicken—a perfect choice for heart-healthy eating without sacrificing taste. This refreshing recipe features marinated and perfectly grilled boneless, skinless chicken breasts served atop a medley of colorful, crisp salad greens, juicy cherry tomatoes, crunchy cucumber, red bell pepper, creamy avocado, shredded carrot, and peppery red onion. A tangy balsamic dressing, lightly sweetened with honey and Dijon mustard, ties the flavors together beautifully while keeping sodium levels in check. Ready in just 35 minutes, this protein-packed salad is ideal for a light lunch, nutritious dinner, or guilt-free meal prep. Delicious, low-sodium, and brimming with garden-fresh goodness, it’s a flavorful feast you won’t want to miss!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 tablespoon Fresh lemon juice
- 1 teaspoon Garlic powder
- 0.5 teaspoon Black pepper, freshly ground
- 4 cups Mixed salad greens
- 1 cup Cherry tomatoes, halved
- 1 cup Cucumber, sliced
- 1 unit Red bell pepper, julienned
- 1 unit Avocado, diced
- 1 unit Carrot, shredded
- 0.25 unit Red onion, thinly sliced
- 2 tablespoons Balsamic vinegar
- 1 teaspoon Honey
- 1 teaspoon Dijon mustard
Instructions
Start by preparing the marinade for the chicken. In a small bowl, combine 1 tablespoon of olive oil, fresh lemon juice, garlic powder, and freshly ground black pepper.
Place the chicken breasts in a shallow dish or ziplock bag. Pour the marinade over the chicken, ensuring it is well-coated. Allow the chicken to marinate for at least 15 minutes, or up to 2 hours in the refrigerator for more flavor.
Preheat a grill or grill pan over medium-high heat. Once hot, grill the chicken breasts for about 6-7 minutes per side, or until fully cooked through and the internal temperature reaches 165°F (74°C).
While the chicken is grilling, prepare the salad by combining the mixed salad greens, cherry tomatoes, cucumber, red bell pepper, avocado, shredded carrot, and red onion in a large bowl.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, balsamic vinegar, honey, and Dijon mustard to create the dressing.
Once the chicken is cooked, remove it from the grill and let it rest for a few minutes before slicing.
Top the salad with the grilled chicken slices, and drizzle the balsamic dressing over the top.
Toss the salad gently to combine and serve immediately for a fresh, satisfying meal.
Nutrition Facts
Calories |
1320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.2 g | 84% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 542 mg | 24% | |
| Total Carbohydrate | 65.4 g | 24% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 30.7 g | ||
| Protein | 119.3 g | 239% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 3448 mg | 73% | |
*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.
