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Low sodium barbecue chicken salad (dressing)

Here's one way to turn crispy chicken strips into a healthy-ish meal. This recipe is really just for the dressing. For the salad, throw together your favorite combination of greens and add any or all of the following: fresh corn, sodium-free black beans, avocados, cilantro, pickled or fresh red onions, tomatoes, radishes, cucumbers, jicama, green onions, or cooked pasta and top with a serving of low sodium crispy baked chicken strips.

Servings: makes about 2/3 cup Sodium: less than 5 mg per tablespoon Time: 10 minutes

Ingredients for dressing:

2 tablespoons red wine vinegar

1 tablespoon mustard

1 teaspoon sugar

2 tablespoons olive oil

2 tablespoons sour cream

In a small bowl or jar, whisk or shake the vinegar, mustard, sugar and olive oil together until the sugar is dissolved. Then add the barbecue sauce and sour cream and whisk until smooth. If you're looking for a sweeter flavor, add more barbecue sauce. For something creamier, add more sour cream. The dressing should keep at least 3 days in the refrigerator.

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