Chicken Chickpea Salad with Lemon Vinaigrette is a healthy protein packed salad that can even make a big guy happy. Perfect light option for a weeknight dinner.
If you want a light a refreshing and filling salad this is the one for you. Even the guys liked this one. I think the key for guys liking salad is that it must contain protein, protein, protein. I hear a Tim the Tool Man grunt here.
With the chicken and chick pea, the guys are happy, your happy and that means you have a weeknight dish that you can throw together quickly that is healthy and light.
Chicken Chickpea Salad
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- [br][b]Salad:[/b]
- 3 grilled chicken boneless skinless breasts (instructions below) or 1 rotisserie chicken
- 1 15 ounce can of Garbanzo Beans or Chickpeas, rinsed
- 3 stalks of celery, cubed
- 1/4 cup crumbled feta
- 1 avocado, diced
- 1/2 cup of red onion cut into 1-1 1/2″ slivers (about 1/4 of medium onion)
- 2 tablespoon of chopped fresh parsley
- 1 head of Bibb lettuce, cored and sliced into ribbons
- Pinch of kosher salt (about 1/4 teaspoon)
- Pinch of black pepper (several turns on the pepper grinder)
- [br][b]Vinaigrette:[/b]
- 5 tablespoon of olive oil
- 6 tablespoons of lemon juice (2 large juicy lemons)
- 1/4 cup rice wine vinegar
- 1 garlic clove, minced
- 1 tablespoon Dijon mustard (grey-poupon which is gluten free)
- 1/4 teaspoon Kosher salt
Instructions
[br][b]Chicken Instructions:[/b]
- Preheat oven to 250 degrees
- On a broiler pan fill bottom of pan with one cup of water. Place chicken breasts on grate and sprinkle with salt.
- Cook for 30 minutes.
- Remove heat grill to high and cook breasts 4 minutes each side to add flavor.
[br][b]Salad Instructions:[/b]
- Cube chicken breasts, if using rotisserie shred meat.
- Place Chicken in large serving bowl.
- Add remaining ingredients and gently toss.
[br][b]Vinaigrette Instructions:[/b]
- Whisk all ingredients in a bowl until emulsified (blended).
- Pour about 1/2 of the Vinaigrette over salad and gently stir to coat.
- Taste and add more dressing to your liking.
Notes
I used 3/4 of dressing. Save the rest to place on salad later in week.
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Yummy! I am making this, this weekend!
This is the perfect lunch time salad – killer proteins!
My husband and I loved this salad. We have made it several times and I have shared your recipe.
Becca, Thanks so much for letting me know. I love hearing that people enjoy my recipes as much as we do. xo Amy