Low Sodium Traditional Guatemalan Fiambre

Celebrate the rich cultural heritage of Guatemala with this vibrant and heart-healthy Low Sodium Traditional Guatemalan Fiambre. This festive dish is a delightful medley of lightly boiled vegetables, tender shredded chicken, and zesty low-sodium pickles, all tossed in a flavorful apple cider vinegar and olive oil dressing. Packed with colorful ingredients like beets, radishes, green beans, and cauliflower, this recipe is a feast for the eyes and the palate. Fresh herbs like parsley and cilantro brighten every bite, while optional garnishes like sliced hard-boiled eggs and pickled jalapeños add an irresistible finishing touch. Perfect for special occasions or a fresh, satisfying meal, this low-sodium twist on a cherished Guatemalan classic is both nutritious and delicious.

Nutriscore Rating: 78/100

Prep Time:60 mins

Cook Time:20 mins

Total Time:80 mins

Servings: 8

Ingredients

• 2 cups Green beans
• 2 medium Carrots
• 1 small head Cauliflower
• 2 medium Beets
• 1 cup Corn
• 1 bunch Radishes
• 1 cup Green olives (low sodium)
• 2 tablespoons Capers (low sodium)
• 1 large Red bell pepper
• 1 medium Cucumber
• 4 large Hard-boiled eggs
• 2 cups Chicken breast (cooked, shredded)
• 1 cup Pickled jalapeños (low sodium)
• 1 cup Apple cider vinegar
• 0.5 cup Olive oil
• 0.5 cup Fresh parsley
• 0.5 cup Fresh cilantro
• 0.5 teaspoon Black pepper
• 1 teaspoon Oregano (dried)
• 2 Bay leaves
• 6 large leaves Leaf lettuce

Directions

Step 1

Wash and prepare the vegetables. Trim the green beans, peel and chop the carrots, break the cauliflower into small florets, and slice the beets into thin rounds.

Step 2

Bring a large pot of unsalted water to a boil. Add the carrots, green beans, cauliflower, and beets. Boil each vegetable separately for 3-4 minutes or until tender but not overcooked. Remove each from the water and set aside to cool.

Step 3

Cook the corn in the boiling water for 5 minutes, then drain and set aside.

Step 4

Slice the radishes, red bell pepper, and cucumber thinly, and set them aside in separate bowls.

Step 5

Cook the chicken breast (if not already cooked) in a separate pot by simmering in unsalted water with bay leaves and black pepper until fully cooked (about 15-20 minutes). Cool and shred.

Step 6

Prepare the dressing by whisking together olive oil, apple cider vinegar, black pepper, and dried oregano. Taste and adjust proportions, avoiding salt to maintain low-sodium compliance.

Step 7

In a large mixing bowl, combine the boiled vegetables, shredded chicken, sliced radishes, red bell pepper, cucumber, olives, and capers. Gently toss with the dressing until everything is evenly coated.

Step 8

Lay the large lettuce leaves in a serving dish or platter. Arrange the vegetable and chicken mixture on top of the lettuce.

Step 9

Garnish with sliced hard-boiled eggs, pickled jalapeños, fresh parsley, and cilantro.

Step 10

Chill the fiambre for at least 1 hour before serving to allow the flavors to meld together.

Nutrition Facts

Serving size	(3213.1g)

Amount per serving	% Daily Value*
Calories	3107.6

Total Fat 186.6g	0%
Saturated Fat 35.0g	0%
Polyunsaturated Fat 15.8g
Cholesterol 1222.0mg	0%
Sodium 5616.0mg	0%
Total Carbohydrate 161.5g	0%
Dietary Fiber 47.6g	0%
Total Sugars 73.2g
Protein 201.2g	0%

Vitamin D 200IU	0%
Calcium 808.5mg	0%
Iron 25.0mg	0%
Potassium 6468.3mg	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: 53.7%

Protein: 25.7%

Carbs: 20.6%