Grilled Chicken & Chickpea Summer Salad
A refreshing and protein-packed salad with tender grilled chicken, hearty chickpeas, and crisp summer vegetables, drizzled with a light lemon-herb dressing.
Ingredients
- Chicken Breast180 g
- Cucumber100 g
- Cherry Tomato100 g
- Olive Oil15 ml
- Lemon Juice30 ml
- Dried Oregano1 tsp
- Mixed Greens100 g
- Corn50 g
- Chickpea100 g
Instructions
- 1Step 1
Step 1: Pat chicken breast dry and season with salt, pepper, and a pinch of dried oregano. Heat a grill pan or outdoor grill to medium-high.
- 2Step 2
Step 2: Grill chicken breast for 5-7 minutes per side, or until internal temperature reaches 74°C (165°F). Let rest for a few minutes, then slice into strips.
- 3Step 3
Step 3: While chicken cooks, prepare vegetables. Dice the cucumber, halve the cherry tomatoes, and cut kernels from fresh corn if using. Rinse and drain canned chickpeas.
- 4Step 4
Step 4: In a large bowl, combine mixed greens, cucumber, cherry tomatoes, corn, and chickpeas.
- 5Step 5
Step 5: In a small bowl, whisk together olive oil, lemon juice, and remaining dried oregano for the dressing.
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