Low Sodium Spicy Chicken Salad
Elevate your lunchtime routine with this flavorful and heart-healthy Low Sodium Spicy Chicken Salad! Designed to pack a punch without the excess salt, this recipe features perfectly pan-seared chicken breasts seasoned with bold spices like paprika, garlic powder, and cayenne pepper. A creamy Greek yogurt dressing infused with zesty lime and a hint of honey complements the chicken, while crisp vegetables like red bell pepper, celery, and green onions add texture and freshness. Finished with aromatic fresh cilantro, this protein-packed salad is ideal for serving over crisp lettuce leaves or enjoying on its own. Quick and easy to prepare in just 30 minutes, this recipe is the go-to choice for a vibrant, low-sodium meal that doesn't compromise on taste.
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Recipe Information
Ingredients
- 2 pieces (about 1 pound total) boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 0.5 teaspoon ground black pepper
- 1 teaspoon paprika (unsalted)
- 1 teaspoon garlic powder
- 0.5 teaspoon cayenne pepper
- 0.5 cup Greek yogurt (unsalted, plain)
- 2 tablespoons lime juice
- 1 teaspoon honey
- 1 medium red bell pepper (diced)
- 2 stalks celery (diced)
- 2 pieces green onions (sliced thinly)
- 2 tablespoons fresh cilantro (chopped)
- 0.25 teaspoon optional: crushed red pepper flakes
- 4 large leaves lettuce leaves (for serving)
Instructions
Preheat a skillet over medium heat with 1 tablespoon of olive oil.
Season the chicken breasts with black pepper, paprika, garlic powder, and cayenne pepper on both sides.
Place the seasoned chicken breasts in the skillet and cook for 6-7 minutes per side, or until fully cooked through (internal temperature of 165°F). Remove from heat and allow to cool slightly.
While the chicken cools, prepare the dressing. In a small bowl, combine Greek yogurt, lime juice, and honey. Whisk until smooth and well integrated.
Dice the cooled chicken into bite-sized pieces and transfer to a large mixing bowl.
Add the diced red bell pepper, celery, green onions, and fresh cilantro to the bowl with the chicken.
Pour the prepared Greek yogurt dressing over the chicken and vegetables. Toss gently until everything is evenly coated.
If desired, sprinkle in the optional crushed red pepper flakes for an extra kick of heat.
Chill the chicken salad in the refrigerator for 20-30 minutes to allow the flavors to meld.
Serve the spicy chicken salad on large lettuce leaves or as a standalone dish. Enjoy!
Nutrition Facts
Calories |
1841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 775 mg | 258% | |
| Sodium | 800 mg | 35% | |
| Total Carbohydrate | 34.4 g | 13% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 19.4 g | ||
| Protein | 294.1 g | 588% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 317 mg | 24% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 3424 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.
