Low Sodium Mexican Chicken Salad
Bright, zesty, and loaded with colorful, wholesome ingredients, this Low Sodium Mexican Chicken Salad is a refreshing twist on a classic favorite. Infused with the bold flavors of lime, cumin, and chili powder, the marinated and grilled chicken breast takes center stage, while crunchy romaine lettuce, juicy grape tomatoes, creamy avocado, and protein-packed black beans round out this nutritious dish. Sweet corn, crisp red bell peppers, and aromatic fresh cilantro elevate every bite, making it both satisfying and full of texture. Perfect for a quick, healthy meal, this salad comes together in just 35 minutes and is ideal for those looking for low sodium options without sacrificing flavor. Serve it chilled or freshly tossed for a vibrant, nutrient-packed dish that’s as good for you as it is delicious.
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 2 tablespoons olive oil
- 3 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon garlic powder
- 0.5 teaspoon black pepper
- 0.5 cup, diced red onion
- 1 cup, chopped red bell pepper
- 1 cup corn kernels
- 1 cup, rinsed and drained black beans
- 1 cup, halved grape tomatoes
- 0.25 cup, chopped fresh cilantro
- 1 whole, diced avocado
- 4 cups, chopped romaine lettuce
Instructions
Start by preheating a grill or skillet over medium heat.
While the grill is heating, in a small bowl, mix together the olive oil, lime juice, ground cumin, chili powder, garlic powder, and black pepper to create a marinade.
Brush the marinade over the chicken breasts, ensuring they are well coated.
Grill the chicken for about 7 minutes on each side, or until the internal temperature reaches 165°F. Once cooked, remove from heat and allow to cool slightly.
While the chicken is cooling, prepare the salad ingredients. In a large salad bowl, combine the diced red onion, chopped red bell pepper, corn kernels, black beans, grape tomatoes, fresh cilantro, diced avocado, and chopped romaine lettuce.
Once the chicken is cool enough to handle, slice it into thin strips and add it to the salad.
Gently toss all the ingredients together until well mixed.
Serve the salad immediately, or refrigerate it for up to one hour for a chilled option.
Nutrition Facts
Calories |
1302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.9 g | 82% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 1513 mg | 66% | |
| Total Carbohydrate | 107.5 g | 39% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 26.6 g | ||
| Protein | 91.8 g | 184% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 269 mg | 21% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 3045 mg | 65% | |
*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.
