Low Sodium Southwest Chicken Salad
Savor the bold flavors of the Southwest in a heart-healthy way with this Low Sodium Southwest Chicken Salad! Packed with protein-rich grilled chicken breasts seasoned to perfection with chili powder, smoked paprika, and cumin—and no added salt—this vibrant dish is a feast for both the eyes and the palate. Fresh spinach or mixed greens serve as the nutritious base, complemented by a colorful array of cherry tomatoes, cucumber, black beans, corn, red bell pepper, and creamy avocado. Topped with a zesty lime-yogurt dressing that can be customized to your preferred consistency, this easy-to-make salad is ideal for lunch or dinner. Ready in just 30 minutes, it proves that eating healthy can be as delicious as it is simple! Perfect for anyone seeking low sodium recipes without sacrificing big, southwestern-inspired flavor.
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Recipe Information
Ingredients
- 2 pieces (about 1 pound) Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Chili powder (no added salt)
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Freshly ground black pepper
- 6 cups Baby spinach or mixed greens
- 1 cup Cherry tomatoes, halved
- 1 cup Cucumber, diced
- 0.5 cup Black beans, rinsed and drained
- 0.5 cup Corn kernels (fresh, frozen, or no-salt-added canned, if using canned rinse thoroughly)
- 1 small Red bell pepper, diced
- 1 medium Avocado, diced
- 0.25 cup Cilantro, chopped
- 1 medium Lime, juiced
- 0.25 cup Plain Greek yogurt (unsalted, for optional creamy dressing)
- 2 tablespoons Water (to thin yogurt dressing, optional)
Instructions
Place the chicken breasts on a cutting board and pat them dry with a paper towel.
In a small bowl, mix together the chili powder, cumin, smoked paprika, garlic powder, and black pepper.
Rub the olive oil onto the chicken breasts, then coat them evenly with the spice mixture.
Heat a large skillet or grill pan over medium heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C). Remove from the heat and let rest for 5 minutes before slicing.
While the chicken is cooking, prepare the salad base by adding the spinach or mixed greens to a large salad bowl.
Add the cherry tomatoes, cucumber, black beans, corn, red bell pepper, diced avocado, and chopped cilantro to the bowl.
In a small bowl, whisk together the lime juice and Greek yogurt (if using). Add water 1 tablespoon at a time to thin the dressing to your desired consistency, if needed.
Slice the cooked chicken into thin strips and arrange them on top of the salad.
Drizzle the lime-yogurt dressing over the salad, or serve it on the side for optional use.
Toss the salad gently before serving, or serve as-is with the sliced chicken on top. Enjoy your Low Sodium Southwest Chicken Salad!
Nutrition Facts
Calories |
2422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.0 g | 113% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 773 mg | 258% | |
| Sodium | 900 mg | 39% | |
| Total Carbohydrate | 93.6 g | 34% | |
| Dietary Fiber | 33.8 g | 121% | |
| Total Sugars | 22.8 g | ||
| Protein | 314.1 g | 628% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 543 mg | 42% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 5996 mg | 128% | |
*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.
