Grilled Chicken Salad


Serving Size:
1 chicken breast over 1-1/2 cups salad

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis


  • 3 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 2 teaspoons Mrs. Dash® garlic herb seasoning blend
  • 1/4 teaspoon salt
  • 4 boneless, skinless chicken breasts
  • 6 cups butterhead lettuce
  • 1/2 small red onion
  • 12 medium strawberries
  • 8 plain breadsticks, 9-1/4” x 3/8” size


  1. Make dressing by combining olive oil, vinegar, Mrs. Dash seasoning and salt.
  2. Place chicken in a zip top bag and add 2 tablespoons of the dressing to coat chicken pieces.
  3. Heat a grill to medium high heat.
  4. Place chicken breasts on grill and cook 8 to 10 minutes until juices are clear and chicken is cooked through. Remove from heat and rest 5 minutes.
  5. Tear lettuce into peices. Cut onion into rings.
  6. Arrange lettuce, onion rings and strawberries on a plate.
  7. Slice each breast diagonally and place on lettuce bed.
  8. Pour 1 tablespoon remaining dressing over each salad.
  9. Serve each salad with 2 breadsticks.

Helpful hints

  • If using a thermometer, temperature should be at least 165º F.
  • For a fancy presentation, leave lettuce leaves whole and serve sliced chicken breast on top.
  • If you are on a lower protein diet decrease portion to 2 ounces cooked chicken per salad or ask your dietitian to recommend the best protion for your individual diet. 

Nutrients per serving

Calories 308

Protein 29 g

Carbohydrates 14 g

Fat 15 g

Cholesterol 70 mg

Sodium 278 mg

Potassium 534 mg

Phosphorus 249 mg

Calcium 55 mg

Fiber 2.2 g

Renal and renal diabetic food choices

  • 3-1/2 meat
  • 1 vegetable, low potassium
  • 1/2 starch
  • 1/2 fruit, low potassium

Carbohydrate choices


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