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Low Sodium Strawberry Basil Chicken Salad

I recently found the most amazing gem in my city that sells the most amazing ultra pure olive oil and balsamic vinegars. I literally could've spent hours in there. But the wonderful owner gave me the most amazing flavor combination I have tasted in a long time. That is basil infused olive oil with strawberry infused balsamic. So delicious!

I highly encourage you to find your own ultra pure olive oil distributer in your area. It's so worth it!

But, if you aren't able to do that, you can always blend together the olive oil and vinegar with a hand full of strawberries and some basil to replicate this flavor profile.

This is 4 servings with 69mg per serving.

Chicken salad sandwich on a croissant with a red apple, olive oil and vinegar in the background and pecans in the foreground
Low sodium chicken salad sandwich


  • 1 lbs. boneless, skinless chicken breasts

  • 2 green onions, chopped

  • ½ cup diced celery

  • 1 cup diced red apple

  • ½ cup pecans, toasted and chopped

  • 3 tablespoons chopped fresh parsley

  • 3 tablespoons basil infused extra virgin olive oil

  • 2 tablespoons strawberry infused balsamic vinegar

  • 2 tablespoons plain Greek yogurt

  • Cracked pepper to taste, if desired


  1. In a large pot of boiling water, poach chicken breast for about 15 minutes, checking for doneness (165F). Continue cooking in 10 minute intervals until the internal temperature reaches 165F in the thickest part of the meat.

  2. Remove the chicken and allow to cool in a colander. This is a great time to toast the pecans if you haven't already.

  3. In a small bowl, mix together olive oil, vinegar and Greek yogurt.

  4. Once the chicken is cool enough to safely handle, add the chicken to a medium bowl and shred using your preferred method (I prefer using a hand mixer for speed, but two forks also works).

  5. Add the sauce, onion, celery, red apple, pecans and parsley to the shredded chicken and toss to coat.

  6. Serve on your favorite low sodium bread.

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