Chicken Chickpea Salad with Lemon Vinaigrette

Posted By: Amy 4 Comments on Chicken Chickpea Salad with Lemon Vinaigrette

Posted: Jan 13, 2014 Updated: Nov 4, 2022

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Chicken Chickpea Salad with Lemon Vinaigrette is a protein packed salad that can even make a big guy happy.  Perfect light option for a weeknight dinner. 

If you want a light, 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 chickpea, 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

5 from 1 vote

Print Rate Pin

Prep Time10 minutes mins

Cook Time38 minutes mins

Total Time48 minutes mins

Servings: 4

Ingredients

Salad:

• 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

Vinaigrette:

• 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

Chicken Instructions:

• 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.

Salad Instructions:

• Cube chicken breasts, if using rotisserie shred meat.
• Place Chicken in large serving bowl.
• Add remaining ingredients and gently toss.

Vinaigrette Instructions:

• 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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