A vibrant, protein-packed salad featuring tender chicken, hearty chickpeas, and a zesty dressing. Perfect for lunch, dinner, or meal prep.
Course Lunch
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 4
Author FastPrep Recipes
Ingredients
For the Salad:
2 cups cooked chicken breast, shredded or diced
1 can (15 oz) chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup feta cheese (optional)
For the Dressing:
3 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 teaspoon honey
1 clove garlic, minced
Salt and pepper to taste
Instructions
Prepare the Chicken: Cook the chicken breast using your preferred method grilled, roasted, or poached. Let it cool, then shred or dice into bite-sized pieces.
Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper until emulsified. Adjust seasoning as needed.
Assemble the Salad: In a large bowl, combine chicken, chickpeas, cherry tomatoes, cucumber, red onion, and parsley. Apply the dressing to the mixture and gently toss to ensure an even coating.
Serve and Enjoy: Transfer the salad to individual plates or a serving dish. Top with crumbled feta cheese, if desired.
Notes
For a more robust flavor, marinate the chicken before cooking using a mix of olive oil, garlic, lemon juice, and oregano.
Feel free to adjust the quantities of vegetables to suit your taste.