Heart-Healthy Texas Roadhouse House Salad

Elevate your salad game with this Heart-Healthy Texas Roadhouse House Salad, a nutrient-packed twist on the classic restaurant favorite. Bursting with fresh romaine lettuce, baby spinach, juicy cherry tomatoes, crisp cucumber, and vibrant shredded carrot, this salad delivers a colorful medley of crunch and flavor. Tender grilled chicken breast and fiber-rich black beans provide a satisfying protein boost, while unsalted sunflower seeds add a delightful nutty crunch. Topped with a homemade balsamic vinaigrette—crafted from extra-virgin olive oil, Dijon mustard, honey, and garlic—this salad is both wholesome and delicious. Perfect for a light lunch or as a hearty side, it’s a heart-friendly, low-sodium option that doesn’t skimp on flavor. Ready in just 25 minutes, it’s proof that eating healthy can be fast, easy, and incredibly satisfying!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 4 cups Romaine lettuce
• 2 cups Baby spinach
• 1 cup Cherry tomatoes
• 1 medium Cucumber
• 0.5 small Red onion
• 1 medium Carrot
• 0.5 cup Low-sodium black beans
• 1 medium Grilled chicken breast (skinless, boneless)
• 2 tablespoons Unsalted sunflower seeds
• 2 tablespoons Extra-virgin olive oil
• 1.5 tablespoons Balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon Honey
• 1 clove Garlic
• 0.25 teaspoon Black pepper
• 0.125 teaspoon Salt (optional)

Directions

Step 1

Rinse and pat dry the romaine lettuce and baby spinach. Chop the romaine into bite-sized pieces and combine it with the spinach in a large salad bowl.

Step 2

Rinse the cherry tomatoes and cut them in half. Add them to the salad bowl.

Step 3

Peel the cucumber if desired, then slice it into thin rounds or half-moons. Add the slices to the bowl.

Step 4

Thinly slice the red onion and shred the carrot using a box grater or julienne tool. Add both to the salad.

Step 5

Rinse and drain the low-sodium black beans. Add them to the salad for a boost of fiber and plant-based protein.

Step 6

Slice the grilled chicken breast into thin strips or cubes. Add this on top of the salad. (You can grill the chicken ahead of time or cook it fresh using a stovetop grill pan.)

Step 7

Sprinkle the unsalted sunflower seeds over the salad for a crunch and a dose of heart-healthy fats.

Step 8

To prepare the vinaigrette dressing, mince the garlic clove and combine it in a small bowl or jar with extra-virgin olive oil, balsamic vinegar, Dijon mustard, honey, black pepper, and a pinch of salt if desired. Whisk or shake well to emulsify.

Step 9

Drizzle the prepared vinaigrette over the salad just before serving, or serve it on the side for individual portions.

Step 10

Toss the salad gently to combine all ingredients and serve immediately.

Nutrition Facts

Serving size	(1040.5g)

Amount per serving	% Daily Value*
Calories	916.3

Total Fat 43.7g	0%
Saturated Fat 6.6g	0%
Polyunsaturated Fat 0.2g
Cholesterol 147.9mg	0%
Sodium 684.3mg	0%
Total Carbohydrate 62.8g	0%
Dietary Fiber 17.2g	0%
Total Sugars 22.7g
Protein 71.6g	0%

Vitamin D 0IU	0%
Calcium 279.0mg	0%
Iron 9.1mg	0%
Potassium 2071.2mg	0%

*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.

Source of Calories

Fat: 42.2%

Protein: 30.8%

Carbs: 27.0%