Greek Chickpea Chicken Salad
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By Suzie Pattison
Greek Chickpea Chicken Salad
5 steps
Prep:15minCook:15min
Updated at: Thu, 17 Aug 2023 13:22:45 GMT
Nutrition balance score
Great
Glycemic Index
36
Low
Glycemic Load
8
Low
Nutrition per serving
Calories437.6 kcal (22%)
Total Fat23.3 g (33%)
Carbs23.1 g (9%)
Sugars4.7 g (5%)
Protein32.8 g (66%)
Sodium1067.1 mg (53%)
Fiber6.5 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

1 poundboneless skinless chicken breast

1 tablespoonolive oil

1lemon juiced

3cloves garlic
minced

1 teaspoondried oregano

1 teaspoondried basil

½ teaspoonsalt

freshly ground black pepper

¼ cupred wine vinegar

3 tablespoonsextra virgin olive oil

2garlic cloves
minced

1 teaspoondijon mustard

½ teaspoondried oregano

salt
to taste

pepper
to taste

2roma tomatoes
diced

½ cupcucumber
diced

1 x 15 ouncecan chickpeas
rinsed and drained

¼ cupred onion
diced

⅓ cupkalamata olives

¼ cupfeta crumbles

2 cupsromaine
chopped
Instructions
Step 1
Add chicken and marinade ingredients to a large ziploc bag. Marinate chicken for 20 minutes to 1 hour.
Step 2
Next, chop all your ingredients for your salads.
Step 3
While you are marinating your chicken, make your balsamic dressing: Add all ingredients for the dressing to a small bowl and whisk until well-combined.
Step 4
Once ready to cook chicken, preheat grill to medium high heat. Lightly oil the grate. Grill chicken breasts for 6-8 minutes per side, or until juices run clear and chicken is no longer pink. Once chicken has cooked, transfer to a cutting board and dice into bite sized pieces.
Step 5
Layer ingredients (minus the dressing) in four meal prep containers. Divide dressing into four containers. Store in refrigerator until ready to eat. Enjoy!
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