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Clean recipe · broccyourbody.com

Chickpea Chopped Salad with Grilled Chicken

Original recipe: broccyourbody.com

Yield:
4 servings
Total:
30 minutes
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Chickpea Chopped Salad with Grilled Chicken

Ingredients

  1. 1-1.25 lbs boneless skinless chicken breasts, thinly sliced into strips
  2. 2 tablespoons olive oil
  3. Juice from 1 lemon
  4. 2 cloves garlic, minced
  5. 1 tablespoon Harmony Mediterranean Blend or Italian seasoning
  6. 2 15 oz can chickpeas, drained and rinsed
  7. 1/2 large cucumber, peeled and chopped
  8. 1 1/2 cups cherry tomatoes, halved
  9. 1 large ripe avocado, peeled and cubed
  10. 1 large shallot, finely chopped
  11. 1/2 cup Castelvetrano olives, chopped (optional)
  12. 2 tablespoons fresh parsley, chopped
  13. 2 tablespoons fresh mint, chopped
  14. 1/2 cup feta cheese crumbles
  15. 2 cups pita chips, roughly chopped
  16. 1/3 cup olive oil
  17. 2 tablespoons red wine vinegar
  18. Juice from 1/2 lemon
  19. 2 teaspoons dijon mustard
  20. 1 clove garlic, minced

Instructions

  1. In a Tupperware or plastic bag, add the chicken, olive oil, lemon, garlic and seasoning. Refrigerate for 30 minutes, preferably overnight.
  2. On a grill, grill pan or cast iron skillet, cook the chicken over medium heat for 3-4 minutes, flip, then cook for another 2 minutes or until cooked through. Cut into bite sized pieces.
  3. Make the dressing by whisking together all ingredients until smooth.
  4. In a large bowl, toss together the salad ingredients including the chicken. If prepping ahead of time, leave out the dressing and pita chips until ready to serve.