Low Sodium Shredded Chicken Salad
Delight in the bright, fresh flavors of this Low Sodium Shredded Chicken Salad, a healthy twist on a classic favorite. Perfect for those watching their sodium intake, this recipe uses tender, shredded chicken poached in low sodium broth and combines it with crisp celery, sweet red bell pepper, grated carrot, and fresh parsley for a vibrant crunch. The tangy dressing, made with creamy Greek yogurt, zesty lemon juice, and Dijon mustard, ties the ingredients together without relying on excess salt. Easy to prepare in under 40 minutes, this versatile chicken salad is ideal for meal prep and can be served chilled over greens, in a sandwich, or wrapped in a tortilla for a satisfying, wholesome meal. Packed with protein and natural flavors, this heart-healthy dish is as nutritious as it is delicious!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 4 cups low sodium chicken broth
- 2 pieces celery stalks, thinly sliced
- 1 piece red bell pepper, finely chopped
- 1 piece carrot, grated
- 2 pieces green onions, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 1 cup Greek yogurt, plain
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
Instructions
Place the chicken breasts in a saucepan and pour the low sodium chicken broth over them.
Bring to a boil over medium-high heat, then reduce the heat to low and let simmer for about 15-20 minutes, or until the chicken is cooked through and no longer pink in the center.
Remove the chicken from the broth and let it cool slightly before shredding it with two forks.
In a large mixing bowl, combine the shredded chicken, celery, bell pepper, carrot, green onions, and parsley.
In a small bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, black pepper, and garlic powder to create the dressing.
Pour the dressing over the shredded chicken and vegetables, and gently mix until everything is well combined.
Taste and adjust seasoning as needed, adding more lemon juice or black pepper to suit your taste preferences.
Chill the salad in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
Serve the chicken salad on a bed of fresh greens, in a sandwich, or as a wrap.
Nutrition Facts
Calories |
950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.3 g | 25% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 2806 mg | 122% | |
| Total Carbohydrate | 39.1 g | 14% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 24.1 g | ||
| Protein | 149.4 g | 299% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 513 mg | 39% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 3049 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.
