Low Sodium Grilled Chicken Salad

Light, flavorful, and heart-healthy, this Low Sodium Grilled Chicken Salad is a perfect meal for those seeking a nutritious and satisfying dish without compromising on taste. Featuring tender, marinated chicken breasts grilled to perfection, this salad is packed with vibrant ingredients like mixed greens, juicy cherry tomatoes, crisp cucumber, creamy avocado, and zesty red onion. Tossed in a homemade low-sodium vinaigrette made with balsamic vinegar, lemon juice, and a touch of honey, every bite bursts with freshness and balanced flavors. Ready in just 35 minutes, this recipe is ideal for a quick lunch, light dinner, or meal prep. Enjoy a protein-packed, low-sodium meal that doesn’t sacrifice flavor for health!

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
• 3 tablespoons olive oil
• 3 tablespoons lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon ground black pepper
• 6 cups mixed salad greens (such as spinach, arugula, and lettuce)
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, sliced
• 1 small red onion, thinly sliced
• 1 large avocado, diced
• 2 tablespoons balsamic vinegar
• 1 teaspoon dijon mustard
• 1 teaspoon honey
• 0.5 teaspoon freshly ground black pepper

Directions

Step 1

Preheat the grill to medium-high heat.

Step 2

In a small bowl, mix together 2 tablespoons of olive oil, 2 tablespoons of lemon juice, garlic powder, and 1 teaspoon of black pepper.

Step 3

Place the chicken breasts in a shallow dish and pour the olive oil and lemon marinade over them. Ensure they are well coated, then let them sit for at least 10 minutes.

Step 4

While the chicken is marinating, prepare the salad base. In a large salad bowl, combine the mixed salad greens, cherry tomatoes, cucumber, red onion, and avocado. Toss them lightly to mix.

Step 5

Once the grill is heated, place the marinated chicken breasts on the grill. Cook for about 7-8 minutes on each side, or until the chicken is cooked through and no longer pink in the center. Remove from the grill and let rest for 5 minutes.

Step 6

While the chicken rests, prepare the low-sodium vinaigrette dressing. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, 1 tablespoon of lemon juice, balsamic vinegar, dijon mustard, honey, and 0.5 teaspoon of freshly ground black pepper.

Step 7

Slice the rested chicken into thin strips.

Step 8

To serve, distribute the salad among four plates, place grilled chicken strips on top, and drizzle with the homemade vinaigrette.

Step 9

Gently toss the salad again to ensure even distribution of the vinaigrette and serve immediately.

Nutrition Facts

Serving size	(1374.8g)

Amount per serving	% Daily Value*
Calories	1503.7

Total Fat 86.2g	0%
Saturated Fat 14.5g	0%
Polyunsaturated Fat 4.0g
Cholesterol 295.8mg	0%
Sodium 474.7mg	0%
Total Carbohydrate 66.3g	0%
Dietary Fiber 23.2g	0%
Total Sugars 24.1g
Protein 121.2g	0%

Vitamin D 3.5IU	0%
Calcium 299.7mg	0%
Iron 10.4mg	0%
Potassium 3547.9mg	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: 50.8%

Protein: 31.8%

Carbs: 17.4%