Chicken Chickpea Salad
Want something healthy and delicious but don’t have a lot of time? This Chicken Chickpea Salad can be whipped up in just 20 minutes. Or, refrigerate overnight and brown-bag your lunch. Try it in pita halves – something fun for the whole family.
Ingredients
2 Sanderson Farms® Boneless, Skinless Chicken Breast Fillet, sliced in half horizontally to create four fillets
2 teaspoons salt, divided
¾ teaspoon ground black pepper, divided
½ teaspoon paprika
1 teaspoon oregano
3 (15-ounce) cans chickpeas, drained
8 Tablespoons olive oil, divided
6 Tablespoons lemon juice
¼ teaspoon cumin
¼ cup diced red onion
2 cups seedless cucumber, peeled, ¼" sliced and quartered
1 (10-ounce) package cherry tomatoes, quartered
1 (2.25-ounce) can sliced ripe black olives, drained
3 ounces feta cheese
Directions
1. Mix 1 teaspoon salt, ½ teaspoon black pepper, paprika and oregano in a small bowl. Season chicken and set aside.
2. In a large bowl, mix chickpeas, 5 Tablespoons olive oil, lemon juice, cumin, red onion, cucumber, tomatoes, black olives, 1 teaspoon salt and ¼ teaspoon black pepper. Set aside.
3. Heat 3 Tablespoons olive oil in a 12-inch skillet over medium high heat. Add chicken breast fillets. Cook 4 to 5 minutes per side or until internal temperature reaches 165°F. Remove chicken from skillet and cut into 1" pieces.
4. Add cooked chicken to chickpea mixture. Mix well.
5. Add cheese. Mix well.
6. Refrigerate overnight for best flavor.
NUTRITION FACTS
Calories
270
Fat
14g
Saturated Fat
3g
Sodium
430mg
Carbohydrate
17g
Sugars
1g
Protein
18g
