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Kidney-Friendly Garden Fresh Chicken Salad with Lemon-Herb Vinaigrette

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.

Prep Time 15 mins
Cook Time 25 mins
Rest Time 5 mins
Total Time 45 mins
Courses:
Difficulty: Beginner
Cooking Temp: 375  F
Estimated Cost: 10.20
Calories: 340
Best Season: Suitable throughout the year
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:
  • 8 oz boneless, skinless chicken breast (about 1 large breast)
  • 1 tsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/4 tsp smoked paprika
  • Black pepper to taste
    • For the Salad:
  • 4 cups mixed greens (spring mix, romaine, arugula blend)
  • 1 cup cucumber, sliced or diced 🥒
  • 1/2 cup red cabbage, thinly sliced
  • 1/4 cup red onion, thinly sliced
  • 2 Optional: tbsp sunflower seeds or sliced almonds (watch phosphorus)
    • For the Lemon-Herb Vinaigrette:
  • 3 tbsp extra virgin olive oil 🫒
  • 2 tbsp fresh lemon juice 🍋
  • 1 tsp Dijon mustard (low-sodium or no-salt-added)
  • 1 clove garlic, minced
  • 1 tsp fresh parsley, finely chopped 🌿
  • 1 tsp fresh basil, finely chopped (or 1/2 tsp dried)
  • 1/4 tsp dried oregano
  • Black pepper to taste
  • 1/4 Optional: tsp maple syrup or honey for slight sweetness
Instructions
    Bake the Chicken:
  1. 1
    1️⃣ Preheat Oven: Preheat oven to 375°F (190°C). Line a small baking sheet with parchment paper.
  2. 2
    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.
  3. 3
    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.
  4. 4
    4️⃣ Rest & Chop: Remove from oven and let rest for 5 minutes. Slice or chop into bite-sized pieces.
    5. Make the Vinaigrette:
  5. 5
    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.
    6. Assemble the Salad:
  6. 6
    6️⃣ Build Salad: Divide mixed greens between two large bowls or plates. Top each with cucumber, red cabbage, and red onion slices.
  7. 7
    7️⃣ Add Chicken: Arrange chopped baked chicken on top of each salad.
  8. 8
    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.
Keywords: kidney friendly salad, CKD salad recipe, low sodium salad, renal diet salad, chicken salad, homemade vinaigrette, lemon herb dressing, healthy salad, kidney friendly lunch
Read it online: https://thrivingwithckd.com/recipe/kidney-friendly-garden-fresh-chicken-salad-with-lemon-herb-vinaigrette/