Why It’s Kidney & Heart Friendly 💚
✔️ Mixed Greens: Low in potassium, high in vitamins and antioxidants.
✔️ Cucumber: Hydrating, very low in potassium and sodium.
✔️ Red Cabbage: Adds crunch, fiber, and antioxidants with moderate potassium.
✔️ Red Onion: Flavor and nutrients without excess potassium (used in moderation).
✔️ Baked Chicken Breast: Lean, high-quality protein portion-controlled for CKD.
✔️ Homemade Vinaigrette: Heart-healthy olive oil, fresh lemon, herbs — no added salt or preservatives.
✔️ High Fiber: Supports digestive and heart health.
✔️ Fresh & Light: Perfect for warm weather or when you want something refreshing.
Kidney-Friendly Garden Fresh Chicken Salad with Lemon-Herb Vinaigrette
Description
This vibrant garden salad combines fresh mixed greens with cucumber, red cabbage, red onion, and perfectly seasoned baked chicken breast. Topped with a zesty homemade lemon-herb vinaigrette made with olive oil and fresh herbs, it's a light yet protein-packed meal that's perfect for lunch or a refreshing dinner.
Ingredients
For the Baked Chicken:
For the Salad:
For the Lemon-Herb Vinaigrette:
Instructions
Bake the Chicken:
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1️⃣ Preheat Oven: Preheat oven to 375°F (190°C). Line a small baking sheet with parchment paper.
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2️⃣ Season Chicken: Pat chicken breast dry with paper towels. Rub with olive oil, then season both sides with garlic powder, oregano, paprika, and black pepper.
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3️⃣ Bake: Place chicken on prepared baking sheet. Bake for 22-25 minutes, or until internal temperature reaches 165°F (74°C) and juices run clear.
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4️⃣ Rest & Chop: Remove from oven and let rest for 5 minutes. Slice or chop into bite-sized pieces.
Make the Vinaigrette:
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5️⃣ Whisk Dressing: While chicken bakes, combine olive oil, lemon juice, Dijon mustard, minced garlic, parsley, basil, oregano, and black pepper in a small bowl or jar. Whisk or shake vigorously until emulsified. Add maple syrup if using. Taste and adjust seasoning.
Assemble the Salad:
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6️⃣ Build Salad: Divide mixed greens between two large bowls or plates. Top each with cucumber, red cabbage, and red onion slices.
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7️⃣ Add Chicken: Arrange chopped baked chicken on top of each salad.
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8️⃣ Dress & Serve: Drizzle lemon-herb vinaigrette over each salad (about 2 tbsp per serving, or to taste). Sprinkle with sunflower seeds or almonds if using. Serve immediately.
Nutrition Facts
- Amount Per Serving
- Calories 340kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 3g15%
- Trans Fat 0g
- Cholesterol 65mg22%
- Sodium 85mg4%
- Potassium 480mg14%
- Total Carbohydrate 12g4%
- Dietary Fiber 4g16%
- Sugars 5g
- Protein 28g57%
- Phosphorus 240 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Tips & Variations:
- Meal Prep: Bake chicken ahead and store in the fridge for up to 3 days. Keep dressing separate until ready to serve.
- Protein Swaps: Use grilled chicken, baked turkey breast, or even baked tofu for a vegan option.
- Extra Veggies: Add cherry tomatoes (watch potassium), radishes, or bell pepper strips.
- Dressing Storage: Store leftover vinaigrette in an airtight jar in the fridge for up to 5 days. Shake well before using.
- Crunch Factor: Add a small portion of low-sodium croutons or toasted pita chips if desired.
- Greens Variety: Use any combination of lettuce, spinach (in moderation), arugula, or butter lettuce.
