Healthy & Special Diets > Low-Sodium Recipes > Low-Sodium Lunches > Salads with Homemade Low-Sodium Dressings

Low-Sodium Chicken and Avocado Salad with Lemon-Dill Dressing

A creamy and satisfying Chicken and Avocado Salad, designed for a low-sodium diet. Featuring tender cooked chicken, healthy avocado, and a tangy Lemon-Dill dressing, this salad is a flavorful and filling lunch option that helps you manage your sodium intake.

Prep Time
15 minutes
Cook Time
0 minutes
Servings
2
Ingredients
  • 2 cups Cooked Chicken Breast
  • 1 Avocado
  • 1/2 cup Celery
  • 1/4 cup Red Onion
  • 1/4 cup Plain Greek Yogurt
  • 2 tablespoons Lemon Juice
  • 2 tablespoons Fresh Dill
  • 1/4 teaspoon Black Pepper
  • 1/4 teaspoon Garlic Powder
  • 1 teaspoon Olive Oil

Preparing the Chicken and Vegetables

Ensure the chicken is fully cooked and cooled. Shred or dice the chicken breast. Dice the avocado and finely chop the celery and red onion.

Making the Low-Sodium Lemon-Dill Dressing

In a small bowl, whisk together the plain Greek yogurt, lemon juice, fresh dill, black pepper, garlic powder, and olive oil. Taste and adjust seasonings as needed. Ensure you use fresh ingredients to maximize flavor without added sodium.

Assembling the Salad

In a medium bowl, combine the shredded chicken, diced avocado, chopped celery, and red onion. Pour the Lemon-Dill dressing over the salad and gently toss to combine. Serve immediately or chill for later. This salad can be served on lettuce cups, whole-wheat crackers, or as a sandwich filling on low-sodium bread.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 200-250 kcal <br> Protein: 20-25g <br> Fat: 10-15g <br> Carbohydrates: 5-7g <br> Sodium: 40-70mg (depending on chicken preparation)

Other Important Considerations for Nutrition

Ensure the cooked chicken is prepared without added salt or high-sodium seasonings. If using store-bought cooked chicken, check the label carefully for sodium content. Adjust the amount of dressing to your liking, keeping in mind that the avocado and olive oil contribute to the calorie count. Use fresh dill to enhance the flavor without adding sodium.

← Low-Sodium Brown Rice Bowl with Avocado and Edamame Low-Sodium Chicken and Avocado Wrap →

FAQ

  • Can I use canned chicken?

    Canned chicken can be used, but be sure to choose a low-sodium variety and rinse it well before using to remove excess sodium.
  • Can I add other herbs or spices?

    Yes! Feel free to experiment with other herbs and spices such as chives, parsley, or paprika to add more flavor.
  • How long will this salad last in the refrigerator?

    This salad is best consumed within 1-2 days. Avocado tends to brown quickly, so adding a little extra lemon juice can help prevent discoloration.