Kidney-Friendly Chicken Salad
"I have modified my regular Miracle Whip-based chicken salad recipe and tailored it to my kidneys' needs by eliminating most of the seasoned salt and pickles. I use my scale to weigh the meat and help get a more accurate sense of the amount of protein, as 3oz of boneless, skinless chicken breast contains about 26g. This is actually quite filling and makes for a pretty substantial sandwich or eaten without bread, to further reduce sodium. It's perfect for lunch or dinner! I like a creamier salad, so I use 2 servings of Miracle Whip. This recipe is also low in potassium and phosphorus."
- Ready In:
- 40mins
- Ingredients:
- 8
- Yields:
-
1 Sandwich
- Serves:
- 1
ingredients
- 3 ounces boneless skinless chicken breasts
- 1 tablespoon Miracle Whip
- 1⁄4 teaspoon gulden's spicy brown mustard
- 1⁄2 teaspoon pickle juice
- 1 stalk celery
- 1⁄4 white onion
- 1⁄2 teaspoon garlic powder
- 1 dash Lawry's Seasoned Salt (optional)
directions
- Boil the chicken until cooked with the Lowry's seasoning salt, just enough that you can see it's orange color in the water. It doesn't take much. It may be omitted completely to reduce sodium.
- Cut the celery stalk in half lengthwise and dice it into 1/4" pieces, then dice the onion.
- Once you have determined the chicken is done, let it cool down to where it's safe to touch and shred it finely, into a bowl, by hand.
- Add The Miracle Whip, Gulden's mustard, onion powder, celery, onions, and pickle juice and stir it well with a fork until completely mixed.
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RECIPE SUBMITTED BY
Mustafas Cook
United States
I love food, however, I was recently diagnosed with a catastrophic autoimmune-induced attack, which caused kidney disease at 33 years old. I spent 5 weeks in the hospital. At their lowest, my kidneys were 80% full of blood clots and down to 20% functioning capacity, but have improved to about 40%...a major victory!
After eating whatever I wanted for 33 years, I've suddenly found myself limited to 50g of protein a day, on top of restrictions of 2,000 mg daily of sodium and potassium and under 1,000 mg of phosphorus (AKA "the big four") on top of maintaining a Coumadin diet (little to no vitamin K).
Because I'm not diabetic, I don't have as many restrictions on the foods I can eat, like a diabetic would. There is no "golden diet" that one can simply jump on, straight out of the hospital, and it caused a lot of frustration. My first trip to the grocery store actually made me cry. So, I have learned to compare brands of items and read every label. Yes, shopping has become a two-plus hour process while I'm learning, and it's only temporary but necessary.
It's taken a few weeks, but my taste for salt is diminishing. The trick is to use other seasonings to trick the brain into forgetting about the salt.
As I come up with recipes suitable for a kidney diet, I will share them here. Hopefully, they can be of use to fellow kidney patients. I will always try to mention the brand names of the items I use, as they most likely have low "big four" numbers.
My advice for newly diagnosed kidney patients is to invest in a good set of measuring cups, measuring spoons, and a scale. Personally, I use an Escali Mercado stainless steel scale I purchased on Amazon. I use it for every meal and remember: always weigh your meats BEFORE cooking them!
