Low Oxalate Grilled Chicken Salad Recipe

Low Oxalate Grilled Chicken Salad Recipe

ByKaren Palmer
Low Oxalate Grilled Chicken Salad Recipe

Ingredients

For the Salad:

  • 2 boneless, skinless chicken breasts (about 1 lb)
  • 5 oz lettuce (any kind, such as romaine or iceberg—low oxalate options)
  • 1 cup cherry or grape tomatoes, halved (moderate oxalate, but used in small amounts)
  • 1 cup thinly sliced purple cabbage (low oxalate)
  • 1 cup sliced cremini mushrooms (low oxalate)
  • 1/2 cup cucumber slices (low oxalate)
  • 1/4 cup shredded carrots (low oxalate)

For the Marinade/Dressing:

  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice (freshly squeezed for best flavor)
  • 1 teaspoon garlic powder (or fresh garlic, finely minced)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste

Optional Toppings:

  • 1/4 cup crumbled feta cheese (low oxalate)
  • 1 tablespoon chopped fresh parsley or cilantro for garnish

Instructions

  1. Prepare the Chicken:
    • Pat the chicken breasts dry with paper towels and season both sides with salt, black pepper, garlic powder, oregano, and smoked paprika 8.
    • In a bowl, mix olive oil and lemon juice to create a simple marinade. Coat the chicken evenly with the marinade and let it sit for at least 15–20 minutes to absorb the flavors.
  2. Grill the Chicken:
    • Preheat your grill or stovetop grill pan over medium-high heat.
    • Grill the chicken breasts for 6–7 minutes per side, or until fully cooked (internal temperature should reach 165°F). Remove from heat and let rest for 5 minutes before slicing into thin strips.
  3. Assemble the Salad Base:
    • In a large salad bowl, combine the lettuce, purple cabbage, sliced mushrooms, cucumber, and cherry tomatoes 7. Toss gently to mix the ingredients.
  4. Add the Chicken and Toppings:
    • Arrange the grilled chicken slices on top of the salad. Sprinkle shredded carrots and optional feta cheese over the dish for added texture and flavor.
  5. Dress and Serve:
    • Drizzle additional lemon juice or a light vinaigrette (made with olive oil, lemon juice, salt, and pepper) over the salad if desired. Garnish with fresh parsley or cilantro.

Why This Recipe Works for a Low Oxalate Diet

  • The primary greens (lettuce and cabbage) are low in oxalates.
  • Proteins like grilled chicken and mushrooms are safe choices for a low oxalate diet.
  • Feta cheese and cucumbers add variety without significantly increasing oxalate levels.

Enjoy this refreshing and nutritious salad as a main course or a hearty lunch option!

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