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.

PREP
20
Minutes
COOKING
10
Minutes
SERVES
12
People
CALORIES
270
Per Serving
PROTEIN
18
Grams

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

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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