Spiced Chicken, Orange and Avocado Salad

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

Serving size

1 bowl

Makes

4 servings

Prep time: 20min
Cook time: 10min
Total: 30min

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)

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

Carbohydrate

12 g

Sugar

6 g

Fiber

5 g

Protein

39 g

Sodium

100 mg

Calcium

57 mg

Phosphorus

320 mg

Potassium

845 mg

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.

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.