Low Sodium Garden Salad with Grilled Chicken

Discover the ultimate balance of flavor and nutrition with this Low Sodium Garden Salad with Grilled Chicken. Perfect for a heart-healthy meal, this recipe features juicy, marinated chicken breasts grilled to perfection and served atop a vibrant medley of mixed greens, crisp cucumbers, sweet cherry tomatoes, and creamy avocado. A tangy homemade balsamic dressing, lightly sweetened with honey and Dijon mustard, ties everything together without the need for excess salt. Ready in just 35 minutes, this colorful dish is ideal for busy weeknights or a refreshing lunch. Packed with wholesome ingredients and rich in texture, this low-sodium salad is a guilt-free crowd-pleaser that doesn’t skimp on taste.

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 2 tablespoons Olive oil
• 1 tablespoon Fresh lemon juice
• 1 teaspoon Garlic powder
• 0.5 teaspoon Black pepper, freshly ground
• 4 cups Mixed salad greens
• 1 cup Cherry tomatoes, halved
• 1 cup Cucumber, sliced
• 1 unit Red bell pepper, julienned
• 1 unit Avocado, diced
• 1 unit Carrot, shredded
• 0.25 unit Red onion, thinly sliced
• 2 tablespoons Balsamic vinegar
• 1 teaspoon Honey
• 1 teaspoon Dijon mustard

Directions

Step 1

Start by preparing the marinade for the chicken. In a small bowl, combine 1 tablespoon of olive oil, fresh lemon juice, garlic powder, and freshly ground black pepper.

Step 2

Place the chicken breasts in a shallow dish or ziplock bag. Pour the marinade over the chicken, ensuring it is well-coated. Allow the chicken to marinate for at least 15 minutes, or up to 2 hours in the refrigerator for more flavor.

Step 3

Preheat a grill or grill pan over medium-high heat. Once hot, grill the chicken breasts for about 6-7 minutes per side, or until fully cooked through and the internal temperature reaches 165°F (74°C).

Step 4

While the chicken is grilling, prepare the salad by combining the mixed salad greens, cherry tomatoes, cucumber, red bell pepper, avocado, shredded carrot, and red onion in a large bowl.

Step 5

In a small bowl, whisk together the remaining 1 tablespoon of olive oil, balsamic vinegar, honey, and Dijon mustard to create the dressing.

Step 6

Once the chicken is cooked, remove it from the grill and let it rest for a few minutes before slicing.

Step 7

Top the salad with the grilled chicken slices, and drizzle the balsamic dressing over the top.

Step 8

Toss the salad gently to combine and serve immediately for a fresh, satisfying meal.

Nutrition Facts

Serving size	(1361.4g)

Amount per serving	% Daily Value*
Calories	1319.9

Total Fat 65.2g	0%
Saturated Fat 11.3g	0%
Polyunsaturated Fat 2.8g
Cholesterol 295.8mg	0%
Sodium 542.1mg	0%
Total Carbohydrate 65.4g	0%
Dietary Fiber 21.1g	0%
Total Sugars 30.7g
Protein 119.3g	0%

Vitamin D 3.5IU	0%
Calcium 237.7mg	0%
Iron 8.2mg	0%
Potassium 3447.5mg	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: 44.3%

Protein: 36.0%

Carbs: 19.7%