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5
from 1 vote
Chicken Chickpea Salad
Prep Time
10
minutes
mins
Cook Time
38
minutes
mins
Total Time
48
minutes
mins
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.