Low Sodium Southwest Chicken Salad

Craving bold, zesty flavors without the extra sodium? This Low Sodium Southwest Chicken Salad is a vibrant and wholesome dish perfect for healthy weeknight dinners or meal prep lunches. Tender, spice-rubbed chicken breasts are seared to perfection and paired with a colorful medley of fresh greens, juicy cherry tomatoes, creamy avocado, and crisp vegetables like red bell pepper and cucumber. Protein-packed black beans and sweet corn add texture and nutrition, while a tangy lime-yogurt dressing ties the flavors together beautifully. Quick and easy to prepare in just 30 minutes, this heart-smart salad is a guilt-free way to satisfy your cravings for Southwest-inspired cuisine. Perfect for anyone seeking a low-sodium, high-flavor meal!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 pieces (about 1 pound) Boneless, skinless chicken breasts
• 2 tablespoons Olive oil
• 1 teaspoon Chili powder (no added salt)
• 1 teaspoon Ground cumin
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Freshly ground black pepper
• 6 cups Baby spinach or mixed greens
• 1 cup Cherry tomatoes, halved
• 1 cup Cucumber, diced
• 0.5 cup Black beans, rinsed and drained
• 0.5 cup Corn kernels (fresh, frozen, or no-salt-added canned, if using canned rinse thoroughly)
• 1 small Red bell pepper, diced
• 1 medium Avocado, diced
• 0.25 cup Cilantro, chopped
• 1 medium Lime, juiced
• 0.25 cup Plain Greek yogurt (unsalted, for optional creamy dressing)
• 2 tablespoons Water (to thin yogurt dressing, optional)

Directions

Step 1

Place the chicken breasts on a cutting board and pat them dry with a paper towel.

Step 2

In a small bowl, mix together the chili powder, cumin, smoked paprika, garlic powder, and black pepper.

Step 3

Rub the olive oil onto the chicken breasts, then coat them evenly with the spice mixture.

Step 4

Heat a large skillet or grill pan over medium heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C). Remove from the heat and let rest for 5 minutes before slicing.

Step 5

While the chicken is cooking, prepare the salad base by adding the spinach or mixed greens to a large salad bowl.

Step 6

Add the cherry tomatoes, cucumber, black beans, corn, red bell pepper, diced avocado, and chopped cilantro to the bowl.

Step 7

In a small bowl, whisk together the lime juice and Greek yogurt (if using). Add water 1 tablespoon at a time to thin the dressing to your desired consistency, if needed.

Step 8

Slice the cooked chicken into thin strips and arrange them on top of the salad.

Step 9

Drizzle the lime-yogurt dressing over the salad, or serve it on the side for optional use.

Step 10

Toss the salad gently before serving, or serve as-is with the sliced chicken on top. Enjoy your Low Sodium Southwest Chicken Salad!

Nutrition Facts

Serving size	(2200.5g)

Amount per serving	% Daily Value*
Calories	2422.2

Total Fat 88.0g	0%
Saturated Fat 17.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 773.1mg	0%
Sodium 899.8mg	0%
Total Carbohydrate 93.6g	0%
Dietary Fiber 33.8g	0%
Total Sugars 22.8g
Protein 314.1g	0%

Vitamin D 9.1IU	0%
Calcium 542.6mg	0%
Iron 22.4mg	0%
Potassium 5995.9mg	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: 32.7%

Protein: 51.9%

Carbs: 15.5%