Chicken and orange salad

Chicken and orange salad
  • Low fat
  • Low potassium
  • Low salt
  • Lunch
  • Main meal
  • 1 hour or less
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A light meal, low in calories and potassium but with lots of interesting flavour.


1 teaspoon olive oil

200g chicken breast, cut into bite-sized pieces

215g tin chickpeas (130g drained) or 150g edamame beans

400g rice noodles

2 little gem lettuces

2 oranges, peeled and segmented

2 limes, zested

Sesame oil dressing

1 tablespoon sesame oil

Juice from the 2 limes

1 tablespoon reduced-salt soy sauce

1 teaspoon sesame seeds, toasted


  1. Step 1

    Heat the oil in a shallow pan and fry the chicken pieces over a medium heat. When almost cooked, add in chickpeas and cook until heated through and crisping. Once the chicken is cooked thoroughly, remove and drain on kitchen paper to remove excess oil (if using edamame beans add them later).

  2. Step 2

    While the chicken is cooking, cook the rice noodles according to packet instructions, then drain. For the dressing, whisk all ingredients together until well combined and set aside until needed.

  3. Step 3

    Separate the lettuce leaves, tearing any large ones in half. Mix the lettuce with the noodles, orange segments, lime zest and edamame beans (if using in place of the chickpeas).

  4. Step 4

    Mix the chicken and chickpeas into the salad and divide into four bowls. Dress the individual portions with the sesame oil dressing, then serve.

Food facts

The rice noodles are the main source of carbohydrate in this recipe, and the value has been provided for those who have been trained in insulin adjustment.

This recipe is low in potassium, despite the use of fresh oranges and salad. This is because the quantities have been kept to a minimum, therefore please ensure you follow the quantities for all the ingredients and the serving sizes.

This recipe is high in phosphate, provided by the chicken and beans, therefore, if you are prescribed a phosphate binder you should take as directed.

This recipe is high in protein, which makes it suitable for those advised to eat more protein, particularly those receiving dialysis. If you have been advised to reduce your protein, then reduce the chicken to 150g or opt for the vegetarian/vegan option.

Replace the soy sauce with a gluten-free alternative such as tamari.

Replace the chicken with one drained 400g tin of chickpeas or butter beans.

This recipe is low in salt, despite the use of soy sauce. We recommend using a reduced salt variety, however this is still high in salt so be sure to keep to the quality specified.

This dish is best eaten freshly made.

If using edamame beans, these can be purchased frozen. Defrost them in a fridge first.