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Mediterranean Chicken Salad Bowl

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Courses:
Difficulty: Beginner
Cooking Temp: 400  F
Estimated Cost: 6.80
Calories: 285
Best Season: Summer, Spring, Suitable throughout the year
Description

Tender grilled chicken breast served over a bed of crisp romaine, cucumbers, bell peppers, and carrots, topped with a light homemade lemon‑herb vinaigrette. Designed to be filling, flavorful, and kidney‑safe without high‑sodium dressings or potassium-heavy greens.

Ingredients
  • 2 Makes Servings
  • 2 small boneless, skinless chicken breasts (~6 oz total)
  • 1 tbsp olive oil (for chicken)
  • 1/2 + Juice zest of lemon
  • 1 tsp dried oregano
  • 1 clove garlic, minced
  • Black pepper to taste
  • Salad base:
  • 3 cups romaine lettuce, chopped
  • 1 cup cucumber, diced
  • 1/2 cup red bell pepper, diced
  • 1/2 cup yellow bell pepper, diced
  • 1/2 cup shredded carrots
  • Optional garnish: fresh parsley or dill
  • Kidney‑friendly vinaigrette (makes ~4 tbsp)
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar OR extra lemon juice
  • 1 tsp Dijon mustard (check low‑sodium brand, optional)
  • 1/2 tsp dried basil or oregano
  • Black pepper to taste
Instructions
  1. 1
    Marinate chicken breasts with olive oil, lemon juice/zest, oregano, garlic, and black pepper (10–15 minutes).
  2. 2
    Grill or pan‑sear chicken over medium heat (375–400°F / 190–200°C) for 5–7 minutes per side until fully cooked (internal temp 165°F / 74°C). Let rest 5 minutes, then slice.
  3. 3
    In a large bowl, mix romaine, cucumber, peppers, and carrots.
  4. 4
    Whisk vinaigrette ingredients until emulsified.
  5. 5
    Assemble bowls: divide greens/veggies, top with sliced chicken, drizzle lightly with vinaigrette, garnish with parsley/dill if desired.

Nutrition Facts

Amount Per Serving
Calories 285kcal
% Daily Value *
Total Fat 15g24%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 65mg22%
Sodium 120mg5%
Potassium 480mg14%
Total Carbohydrate 13g5%
Dietary Fiber 4g16%
Sugars 6g
Protein 24g48%
Phosphorus 210 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

Why This Is Kidney Friendly:

  • Balanced protein: Lean chicken breast delivers high‑quality protein; portion size aligns with CKD needs.
  • Kidney‑friendly greens: Uses romaine lettuce and cucumber instead of potassium‑dense leafy greens like spinach/kale.
  • Colorful veggies: Bell peppers and carrots add crunch, vitamins, and antioxidants while keeping potassium balanced.
  • Low sodium dressing: Uses olive oil, lemon juice, and herbs — no bottled dressings or cheese.
  • Phosphorus‑aware: No nuts, seeds, or cheese added, which are high in phosphorus.

Notes:

  • ✅ Protein portion: Adjust chicken portion smaller (2–3 oz per person) if you need to limit protein further.
  • ✅ Veggie swaps: Cucumbers and lettuce are low‑potassium options; avoid higher‑potassium toppings like tomatoes or avocados unless cleared by your dietitian.
  • ✅ Make‑ahead: Store chicken and chopped veggies separately. Assemble just before serving to keep crisp.
  • ✅ Variation: Add a small serving of white rice or pasta on the side if you need more energy.
Keywords: kidney friendly lunch, CKD salad, low sodium chicken salad, renal diet lunch, Mediterranean chicken bowl
Read it online: https://thrivingwithckd.com/recipe/mediterranean-chicken-salad-bowl/