Optimized for Stage 3b Lunch 2 Servings

Apple and Cranberry Chicken Salad Lettuce Cups

Diced cold roast chicken breast tossed with crisp sweet apples, dried cranberries, light mayonnaise, and black pepper, scooped into butter lettuce cups.

Nutrition Per Serving USDA FoodData Grounded
Calories 260 kcal
Protein 22 g
Potassium 280 mg
Phosphorus 160 mg
Sodium 190 mg
Prep Time: 15 mins · Cook Time: 0 mins · Total Time: 15 mins
Why This Recipe Fits Stage 3b:

Butterhead (bibb) lettuce leaves have very low potassium and create naturally gluten-free, low-sodium wraps.

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Ingredients

Check items as you prep your kitchen:

Cooking Instructions

  1. In a medium mixing bowl, combine diced cooked chicken, diced apple, and dried cranberries.

  2. Add light mayonnaise, lemon juice, and black pepper. Stir until well coated.

  3. Arrange clean butterhead lettuce leaves on two plates.

  4. Spoon the chicken salad mixture into each lettuce cup.

  5. Serve chilled.

Kidney Nutrition & Mineral Prep Tips

Dietitian Tip: Making chicken salad with crisp diced apples adds volume, sweetness, and crunch, allowing you to reduce the meat portion by 30% while feeling completely full.

Stage Adaptation: Safe across Stages 1 through 4.

Clinical Disclaimer: Recipe nutrient values are based on USDA FoodData Central calculations. Individual lab parameters vary; always confirm your personalized potassium, sodium, and protein limits with your nephrologist or renal dietitian.