This Chicken & Chickpea Power Salad is packed with tasty goodness! Juicy chicken, crunchy chickpeas, fresh veggies, and a zesty dressing come together for a meal that’s as healthy as it is delicious.
I love how quick it is to make! Just toss everything in a bowl and enjoy. Plus, it’s perfect for lunch or dinner—leaving you feeling strong and satisfied!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are ideal for a quick, healthy main protein. If you’re in a rush, use rotisserie chicken instead. It can save you time and adds great flavor!
Chickpeas: I like using canned chickpeas because they are convenient! If you prefer dried ones, be sure to soak and cook them beforehand. Can also swap for black beans for a different twist.
Greens: Mixed salad greens add crunch and freshness. You can use arugula or kale if you prefer stronger flavors. Each option brings its own unique texture.
Feta Cheese: Feta offers a tangy flavor, but goat cheese & blue cheese can also work. If you’re avoiding dairy, try a vegan feta or omit it entirely.
How to Cook Chicken Perfectly?
Cooking chicken can be tricky, but with a few tips, you can achieve juicy results! Start by letting the chicken come to room temperature before cooking for even cooking.
- Heat your skillet on medium-high and add olive oil just before putting in the chicken.
- Season with salt and pepper generously.
- Cook each side for about 5-7 minutes until golden and cooked through. The internal temperature should reach 165°F (75°C).
- Let the chicken rest after cooking to keep it juicy before slicing.
What’s the Best Way to Make Dressing?
Making a homemade dressing is simple and elevates the salad. Using fresh herbs like parsley and cilantro adds flavor without extra calories. To make it perfect:
- Combine your herbs, olive oil, lemon juice, garlic, and seasoning in a bowl or blender.
- Whisk or blend until smooth; taste and adjust as needed.
- Feel free to add a pinch of sugar if the dressing feels too tart!
Chicken & Chickpea Power Salad
Ingredients You’ll Need:
For the Salad:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil (for chicken)
- Salt and freshly ground black pepper, to taste
- 4 cups mixed salad greens (e.g., romaine, spinach)
- 1 cucumber, sliced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced and pickled or raw
- 1 cup cooked or canned chickpeas, rinsed and drained
- 1/4 cup crumbled feta cheese
- 1 lemon wedge (optional, for garnish)
For the Green Herb Dressing:
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh cilantro (optional)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt and pepper, to taste
How Much Time Will You Need?
This Chicken & Chickpea Power Salad takes about 30 minutes to prepare. It includes around 10 minutes for cooking the chicken and 20 minutes for assembling all the fresh ingredients and making the dressing. It’s a quick and easy meal, perfect for a healthy lunch or dinner!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by patting the chicken breasts dry with a paper towel. Season both sides liberally with salt and pepper. In a skillet, heat the olive oil over medium-high heat. Once the oil is hot, carefully add in the chicken breasts. Cook for about 5-7 minutes on each side until they are golden brown and fully cooked through (the internal temperature should reach 165°F or 75°C). After cooking, let the chicken rest for a few minutes before slicing or shredding it into bite-sized pieces.
2. Make the Dressing:
In a small bowl or a blender, combine the chopped parsley, cilantro (if you’re using it), olive oil, lemon juice, minced garlic, red pepper flakes, and a pinch of salt and pepper. Whisk or blend until the mixture is smooth and creamy. Taste the dressing, and adjust the seasoning if necessary. Set aside.
3. Assemble the Salad:
Grab a large salad bowl and add in your mixed salad greens. Next, add in the sliced cucumber, halved cherry tomatoes, thinly sliced red onion, and the rinsed chickpeas. Top it off with the crumbled feta cheese for that extra flavor.
4. Top the Salad:
Place the sliced or shredded chicken pieces right on top of your salad mix. This not only makes it look great but adds protein to your dish!
5. Dress and Serve:
Drizzle the green herb dressing over the salad, ensuring to cover it well. You can toss the salad gently if you’d like to mix everything together, or serve it as is for a beautiful presentation. If desired, garnish with a lemon wedge for squeezing over the salad just before you dig in!
6. Enjoy Immediately!
Your Chicken & Chickpea Power Salad is now ready to be enjoyed! It’s fresh, nutritious, and delicious. Perfect for a quick meal or packed for lunch!
Can I Use Leftover Chicken for This Salad?
Absolutely! Leftover cooked chicken or rotisserie chicken works great, saving you time. Just slice it up and add it to the salad without any extra cooking needed!
Can I Substitute the Chickpeas?
Yes! If you’re not a fan of chickpeas, you can swap them out for black beans or white beans. You’ll still get a good source of protein and texture in your salad.
What Greens Are Best for This Salad?
You can use any greens you like! Romaine and spinach are great, but feel free to mix in arugula or kale for a different flavor. Just make sure they’re fresh for the best taste!
How Should I Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 2 days. Keep the dressing separate if possible to prevent the greens from wilting.
