In order to explore the effect of salt on the quality of chicken breast meat mince with seaweed powder (Eucheuma spinosum), the effect of different salt amount on such factors as pH value, color, emulsification stability, solubility of salt-soluble protein, cooking loss, freeze-thaw loss, texture, water holding capacity, relaxation time T₂ and microstructure of chicken breast batters was investigated. Its revealed in the result that pH value, L^* and W values decreased significantly with the increase of salt content, a^* value increased followed by decreased reaching the maximum value at 1.5% NaCl. Addition of salt could significantly reduce cooking loss and freeze-thaw loss, and improve water retention. With the increase of salt content, emulsifying stability decreased significantly while solubility of salt-soluble protein increased gradually. Adding salt could improved the texture properties, and reduced the T₂₂ peak area shown by Low field NM. Scanning electron microscopy (SEM) showed that the right amount of salt addition could make mince form smaller holes, and the structure of gel network was more uniform and compact. It can be inferred from the above results that adding seaweed powder can significantly reduce the amount of salt, meanwhile ideal low-salt chicken mince product is obtained.