Baked Chicken Salad
Delight in the flavors of our Baked Chicken Salad, a unique take on a traditional salad. This kidney-friendly dish features baked chicken breast mixed with fresh greens and a light dressing, creating a wholesome and satisfying meal.
Ingredients
serves 1
- 1 small chicken breast, baked and diced
- 1 cup mixed greens
- 1/4 cup cherry tomatoes, halved
- 1 tbsp diced cucumber
- 1 tbsp low-sodium dressing
- Salt and pepper to taste
serves 2
- 2 small chicken breasts, baked and diced
- 2 cups mixed greens
- 1/2 cup cherry tomatoes, halved
- 2 tbsp diced cucumber
- 2 tbsp low-sodium dressing
- Salt and pepper to taste
serves 3
- 3 small chicken breasts, baked and diced
- 3 cups mixed greens
- 3/4 cup cherry tomatoes, halved
- 3 tbsp diced cucumber
- 3 tbsp low-sodium dressing
- Salt and pepper to taste
Method
- Bake the chicken breast until fully cooked, then dice.
- In a bowl, mix the greens, cherry tomatoes, and cucumber.
- Add the diced chicken.
- Drizzle with low-sodium dressing.
- Season with salt and pepper to taste.
Nutrition Facts
per serving
Calories
250
Carbohydrates
10
g
Sugar
3
g
Protein
30
g
Fat
8
g
Salt
0.38
g
Potassium
200
mg
Phosphorus
120
mg
Low
Moderate
High
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