Grilled Chicken and Chickpea Power Salad
A substantial and flavorful salad featuring marinated grilled chicken, hearty chickpeas, crisp vegetables, and a zesty lemon-herb vinaigrette.
Ingredients
- Boneless, Skinless Chicken Breasts250 g
- Cucumber100 g
- Cherry Tomatoes100 g
- Bell Pepper (any color)67 g
- Red Onion33 g
- Garlic Powder2 g
- Bell Pepper (any color)67 g
- Olive Oil17 ml
- Lemon Juice10 ml
- Dried Herbs (e.g., oregano, basil)2 g
- Salt2 g
- Black Pepper1 g
- Mixed Salad Greens100 g
- Canned Chickpeas (drained, rinsed)167 g
Instructions
- 1Step 1
Pat chicken breasts dry. In a bowl, combine 10 ml olive oil, 10 ml lemon juice, half of the dried herbs, garlic powder, salt, and pepper. Add chicken breasts and coat evenly. Marinate for at least 15 minutes (or up to 4 hours in the refrigerator).
- 2Step 2
While chicken marinates, prepare the salad vegetables. Wash and chop the mixed greens. Dice the cucumber, bell pepper, and red onion. Halve the cherry tomatoes.
- 3Step 3
Drain and rinse the canned chickpeas.
- 4Step 4
Preheat a grill or grill pan over medium-high heat. Grill chicken breasts for 6-8 minutes per side, or until cooked through and internal temperature reaches 74°C (165°F). Let rest for 5 minutes before slicing.
- 5Step 5
In a large salad bowl, combine the mixed greens, cucumber, cherry tomatoes, bell pepper, red onion, and drained chickpeas.
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