This recipe comes from the Kidney Stone Diet Meal Plan library.
You can learn more about my Meal Plan subscription here.
Spring Mix Strawberry Summer Salad
- Prep Time: 10 Minutes
- Cook Time: 15 Minutes
- Total Time: 25 minutes
- Yield: 1 Serving 1x
- 3 Ounce pan cooked chicken breast
- 1/4 sliced cucumbers
- 1/4 Cup sliced strawberries
- 1/4 Cup goat cheese
- 1 lime
- 1 Tablespoon olive oil
- 2 Teaspoon balsamic vinegar
- 3 chopped mint leaves
- 2 Cup Spring Mix Lettuce
- 1/4 Tablespoon sugar-free maple syrup
- 1/8 Cup chopped pecans (toasted)
- Heat saute pan on medium high heat and spray with olive oil.
- When the pan is hot enough (chicken will sizzle a bit when you put it in pan), put chicken in for one minute.
- After one minute, turn temperature to low and flip chicken to the other side, cover, and set timer for 15 minutes.
- While the chicken is doing it’s thing, put two cups of spring mix or any lettuce (except of course spinach) you have on hand in a bowl and set aside.
- Cut up cucumber, strawberries, and mint, set aside. 6. In a toaster oven, toast your pecans for a few minutes WATCH THEM, they burn before you know it! 7. For your dressing, put one tablespoon of olive oil in a bowl, cut your lime in half and squeeze the juice into the bowl. Whisk in your balsamic and sugar free maple syrup. Use honey if you wish, but count the added sugar. 8. Construct your salad after your chicken has cooled a bit. I do not like wilted lettuce and I bet you don’t either! Remember, watch those pecans!
Kidney Stone Diet Safe Tips: OMG you guys. A dear friend brought me some fresh Michigan strawberries and I couldn’t wait to use them in everything. When I tell you they are divine, please trust me. THE BEST I HAVE EVER HAD. Ok, back to the recipe…
I bought a spring mix lettuce that had no spinach in it, I have been fooled before so check the label to see what lettuce is in that bag! I used goat cheese as it is a bit lower in sodium than other cheeses and goes so well with the strawberries. Arugula would also be amazing.
You do not have to use the pecans but I love them and a little bit is just fine. Remember for oxalate, you can eat most foods, you just need to watch the portion size. So many of my patients come to me thinking they can never have another nut or seed again. It’s just not true. Get your calcium needs met, watch portions with higher oxalate foods, stay away from the top 5 high oxalate culprits, and you will be just fine.
Now, you know I like to use sugar-free maple syrup. You can always use honey or regular maple syrup but I don’t want the extra sugar. But as always, you do YOU. Just make room for the added sugar in your daily budget. I liked this dressing, I made it on the fly. Tell me if you do, and if not, what did you do to make it better?
Some of you ask me, “do you really not use any salt in your recipes?” I really don’t. But you will note that I DO typically have cheese and that adds salt. I would rather have the extra taste of the flavorful cheese than salt my food. I want to be clear though, there are some foods I certainly salt and that would be avocados and eggs. I use a nice sea salt I enjoy and it is delish. If you want to add a “bip” (my word for bit) of salt to your food, go ahead, but know that it does add up quickly, and what I call a “bip” and what you call a “bip” might be two different things. Just account for whatever you use.
Keep track brothers and sisters! After a while, your taste buds adjust and that is also why I buy so many fresh herbs!
Oxalate: ~13mg Added Sugar: 0g Calcium: 133mg
- Calories: 491
- Sugar: 8g
- Sodium: 131mg
- Fat: 32g
- Saturated Fat: 7g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 92mg