Low Sodium Mexican Chicken Salad

Brighten up your mealtime with this vibrant and heart-healthy Low Sodium Mexican Chicken Salad! Packed with tender grilled chicken breast and an array of fresh veggies, including crunchy bell peppers, juicy grape tomatoes, creamy avocado, and crisp romaine lettuce, this recipe delivers bold flavors with minimal salt. A zesty homemade marinade infused with lime juice, cumin, chili powder, and garlic powder ensures maximum seasoning, while black beans and corn add a satisfying, protein-rich touch. Perfect for a quick lunch or a light dinner, this colorful salad is ready in just 35 minutes and can be served immediately or chilled for added freshness. Ideal for those seeking a low-sodium, high-flavor meal, this salad is a wholesome twist on a Mexican-inspired classic!

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces chicken breast
• 2 tablespoons olive oil
• 3 tablespoons lime juice
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 0.5 teaspoon garlic powder
• 0.5 teaspoon black pepper
• 0.5 cup, diced red onion
• 1 cup, chopped red bell pepper
• 1 cup corn kernels
• 1 cup, rinsed and drained black beans
• 1 cup, halved grape tomatoes
• 0.25 cup, chopped fresh cilantro
• 1 whole, diced avocado
• 4 cups, chopped romaine lettuce

Directions

Step 1

Start by preheating a grill or skillet over medium heat.

Step 2

While the grill is heating, in a small bowl, mix together the olive oil, lime juice, ground cumin, chili powder, garlic powder, and black pepper to create a marinade.

Step 3

Brush the marinade over the chicken breasts, ensuring they are well coated.

Step 4

Grill the chicken for about 7 minutes on each side, or until the internal temperature reaches 165°F. Once cooked, remove from heat and allow to cool slightly.

Step 5

While the chicken is cooling, prepare the salad ingredients. In a large salad bowl, combine the diced red onion, chopped red bell pepper, corn kernels, black beans, grape tomatoes, fresh cilantro, diced avocado, and chopped romaine lettuce.

Step 6

Once the chicken is cool enough to handle, slice it into thin strips and add it to the salad.

Step 7

Gently toss all the ingredients together until well mixed.

Step 8

Serve the salad immediately, or refrigerate it for up to one hour for a chilled option.

Nutrition Facts

Serving size	(1361.0g)

Amount per serving	% Daily Value*
Calories	1301.9

Total Fat 63.9g	0%
Saturated Fat 10.2g	0%
Polyunsaturated Fat 6.7g
Cholesterol 206.4mg	0%
Sodium 1512.6mg	0%
Total Carbohydrate 107.5g	0%
Dietary Fiber 32.7g	0%
Total Sugars 26.6g
Protein 91.8g	0%

Vitamin D 0IU	0%
Calcium 268.8mg	0%
Iron 10.2mg	0%
Potassium 3044.7mg	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: 41.9%

Protein: 26.8%

Carbs: 31.3%