Recipes>Salad

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.

Salad, Sandwiches & Wraps, Mediterranean, Stovetop, Boneless Skinless Breast Fillets, Healthy & Light

Prep

Minutes

Cook

Minutes

Servings

Calories

270

Per Serving

Protein

18g

Ingredients

2 Sanderson Farms® Boneless, Skinless Chicken Breast Fillet, sliced in half horizontally to create four fillets
2 teaspoons salt, divided
3/4 teaspoon ground black pepper, divided
1/2 teaspoon paprika
1 teaspoon oregano
3 (15-ounce) cans chickpeas, drained
8 tablespoons olive oil, divided
6 tablespoons lemon juice
1/4 teaspoon cumin
1/4 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

Find These Ingredients

100% Natural

Never frozen

No added salt

No added water

Fed a natural diet full of protein and vitamins

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Directions

Mix 1 teaspoon salt, ½ teaspoon black pepper, paprika and oregano in a small bowl. Season chicken and set aside.
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.
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.
Add cooked chicken to chickpea mixture. Mix well.
Add cheese. Mix well.
Refrigerate overnight for best flavor.