For Professionals

Spiced Chicken, Orange and Avocado Salad

Prep time: 20 min
Cook time: 10 min

This salad is a favorite among people with early stage kidney disease or no potassium restrictions.

Makes

4 servings

Serving size

1 bowl

Ingredients

2 8-ounces boneless, skinless chicken breasts, cut into tenders

1 teaspoon cumin

1 teaspoon garlic powder

1 tablespoon avocado oil

1 head butter lettuce, chopped

3-ounces baby spinach (about 2 cups packed)

¼ cup Dijon vinaigrette

1 cup grape tomatoes, halved

1 large radish, thinly sliced

1 large orange, peeled and segmented

1 large avocado, sliced

1 tablespoon cilantro, chopped

Freshly ground black pepper, to taste (optional, not included in nutritional analysis)

Instructions

  1. Season the chicken with cumin, garlic and black pepper (if using).
  2. Heat the avocado oil in a large sauté pan over medium-high heat.
  3. Cook the chicken tenders until nicely browned and an internal temperature reaches 165°F, 3-4 minutes per side.
  4. Remove from the heat and set aside.
  5. Combine the butter lettuce and spinach in a salad bowl and toss with Dijon vinaigrette.
  6. Top with chicken tenders, tomatoes, radish, oranges and avocado. Sprinkle with cilantro.
  7. Serve additional dressing on the side, if desired.

Cooking Tip

To lower potassium, reduce or replace the spinach with butter lettuce, the orange with a pear, the tomato with ½ cup of red pepper and leave off the avocado. Depending on what’s in season, peach, pear and mango also work well in place of the oranges.

Nutrition Info

Nutrition Info

Makes: 4 servings  Serving size: 1 bowl

Calories

380

Fat

21 g

Saturated Fat

3 g

Trans Fat

0 g

Cholesterol

132 mg

Carbohydrates

12 g

Sugar

6 g

Fiber

5 g

Protein

39 g

Sodium

100 mg

Calcium

57 mg

Phosphorus

320 mg

Potassium

845 mg