Kitchen • Sodium Aware

Grilled Chicken Salad

A fresh, colorful staple that prioritizes fiber and clean protein for shield protection.

Protein Units

🥚 4

Sodium Units

🧂 1.5

Ingredients

Grilled Chicken Breast 4 oz
Mixed Greens 2 cups
Cherry Tomatoes 1/2 cup (halved)
Extra Virgin Olive Oil 1 tbsp
Red Wine Vinegar 1 tbsp
Dried Oregano Pinch

Translation Logic

Restaurant salads are often high in sodium due to pre-mixed dressings. By making your own vinaigrette using oil and vinegar, you control the salt units. We allow small amounts of salt during cooking in the Sodium Aware, but keep it light.

Souro's Behavioral Tip:

When prepping in the Kitchen, the visual variety of the vegetables is your friend. Red tomatoes and green leaves satisfy the brain's "variety hunger," making it easier to stick to your shield goals.

Preparation Instructions

Grill: Season chicken with black pepper and a tiny pinch of salt. Grill for 5-6 minutes per side until cooked through. Slice into strips.
Base: Place mixed greens in a large bowl. Add cherry tomatoes.
Whisk: In a small jar, mix olive oil, vinegar, and oregano. Shake well.
Toss: Drizzle the vinaigrette over the greens and toss lightly.
Combine: Top with the sliced grilled chicken and serve immediately.

Souro

Scan Before You Cook

Are you using store-bought pre-washed greens? Scan the bag—some are treated with preservatives that can impact your phosphorous levels.

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