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5 from 1 vote

Chicken Chickpea Salad

Prep Time10 minutes
Cook Time38 minutes
Total Time48 minutes
Servings: 4
Author: Amy Stafford

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.