Low Sodium Chipotle Chicken Salad

Elevate your salad game with this flavorful and heart-healthy Low Sodium Chipotle Chicken Salad! Tender, marinated chicken breasts are infused with smoky chipotle and zesty lime, then paired with a vibrant mix of creamy avocado, crunchy bell peppers, and fiber-rich low-sodium black beans. Tossed with crisp salad greens, sweet corn kernels, and a tangy Greek yogurt dressing sweetened with a touch of honey, this dish is as wholesome as it is satisfying. Ready in just 35 minutes, this protein-packed salad is perfect for lunch or dinner, offering bold Southwestern flavors with less sodium without sacrificing taste. Keto-friendly, nutrient-dense, and downright delicious—this is the ultimate guilt-free crowd-pleaser!

Nutriscore Rating: 85/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound Boneless, skinless chicken breasts
• 2 tablespoons Olive oil
• 2 tablespoons Lime juice
• 1 teaspoon Garlic powder
• 1 teaspoon Ground cumin
• 1 teaspoon Chipotle powder
• 1 large Avocado
• 1 medium Red bell pepper
• 1 cup Canned low-sodium black beans
• 0.5 medium Red onion
• 0.5 cup Fresh cilantro
• 4 cups Mixed salad greens
• 1 cup Corn kernels (fresh or thawed if frozen)
• 0.5 cup Plain Greek yogurt
• 1 teaspoon Honey

Directions

Step 1

Begin by marinating the chicken. In a bowl, mix olive oil, half of the lime juice, garlic powder, ground cumin, and chipotle powder. Add the chicken breasts, ensuring they are well coated. Let them marinate for at least 10 minutes.

Step 2

While the chicken is marinating, prepare the other ingredients. Dice the avocado, red bell pepper, and red onion. Chop the cilantro.

Step 3

Drain and rinse the black beans to reduce sodium content.

Step 4

In a small bowl, prepare the dressing by mixing the Greek yogurt, remaining lime juice, and honey. Set aside.

Step 5

Heat a non-stick skillet over medium-high heat. Add the marinated chicken breasts and cook for about 6-7 minutes on each side, or until fully cooked through and no longer pink in the center. Remove from heat and let them rest for a few minutes before cutting into slices.

Step 6

In a large mixing bowl, combine the salad greens, corn, black beans, bell pepper, red onion, avocado, and cilantro.

Step 7

Add the sliced chicken to the salad mixture. Drizzle with the prepared dressing and toss gently to combine.

Step 8

Divide the salad equally into four servings and serve immediately.

Nutrition Facts

Serving size	(1672.8g)

Amount per serving	% Daily Value*
Calories	1981.2

Total Fat 81.8g	0%
Saturated Fat 15.5g	0%
Polyunsaturated Fat 6.6g
Cholesterol 397.8mg	0%
Sodium 549.7mg	0%
Total Carbohydrate 137.3g	0%
Dietary Fiber 40.1g	0%
Total Sugars 30.7g
Protein 184.7g	0%

Vitamin D 4.5IU	0%
Calcium 432.9mg	0%
Iron 14.8mg	0%
Potassium 4411.0mg	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: 36.4%

Protein: 36.5%

Carbs: 27.1%