Low Sodium Grilled Chicken Salad
Elevate your lunch or dinner with this vibrant Low Sodium Grilled Chicken Salad—a healthy, heart-conscious recipe brimming with fresh, flavorful ingredients. Succulent grilled chicken breasts marinated in zesty lemon juice and garlic powder are served atop a colorful bed of mixed greens, cherry tomatoes, cucumber, and creamy avocado. Paired with a homemade low-sodium vinaigrette featuring balsamic vinegar, Dijon mustard, and a touch of honey, this dish strikes the perfect balance between wholesome nutrition and mouthwatering taste. Ready in just 35 minutes, this salad is ideal for busy weeknights or meal prep and caters to anyone seeking a low-sodium meal option without compromising on flavor. Perfectly portioned for four servings, it’s a feast of bright flavors and lean protein.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 6 cups mixed salad greens (such as spinach, arugula, and lettuce)
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, sliced
- 1 small red onion, thinly sliced
- 1 large avocado, diced
- 2 tablespoons balsamic vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- 0.5 teaspoon freshly ground black pepper
Instructions
Preheat the grill to medium-high heat.
In a small bowl, mix together 2 tablespoons of olive oil, 2 tablespoons of lemon juice, garlic powder, and 1 teaspoon of black pepper.
Place the chicken breasts in a shallow dish and pour the olive oil and lemon marinade over them. Ensure they are well coated, then let them sit for at least 10 minutes.
While the chicken is marinating, prepare the salad base. In a large salad bowl, combine the mixed salad greens, cherry tomatoes, cucumber, red onion, and avocado. Toss them lightly to mix.
Once the grill is heated, place the marinated chicken breasts on the grill. Cook for about 7-8 minutes on each side, or until the chicken is cooked through and no longer pink in the center. Remove from the grill and let rest for 5 minutes.
While the chicken rests, prepare the low-sodium vinaigrette dressing. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, 1 tablespoon of lemon juice, balsamic vinegar, dijon mustard, honey, and 0.5 teaspoon of freshly ground black pepper.
Slice the rested chicken into thin strips.
To serve, distribute the salad among four plates, place grilled chicken strips on top, and drizzle with the homemade vinaigrette.
Gently toss the salad again to ensure even distribution of the vinaigrette and serve immediately.
Nutrition Facts
Calories |
1504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.2 g | 111% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 475 mg | 21% | |
| Total Carbohydrate | 66.3 g | 24% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 24.1 g | ||
| Protein | 121.2 g | 242% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 300 mg | 23% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 3548 mg | 75% | |
*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.
