I have been enjoying delicious grilled chicken salads for lunch and I thought I would spruce it up, (you know everyone likes a little variety), by adding some chickpeas to it and some other deliciousness. Oh my goodness ahhh-mazing. I had a few peppercinis too. I get my greens, my proteins and my energy boost. I love eating foods that give me life and not make me sluggish. Here’s the recipe below. Let me know if you try it.
GRILLED CHICKEN AND CHICKPEA SALAD
Makes 1 serving.
2 cups mixed salad greens
5 cherry tomatoes
sliced ½ cup sliced mushrooms
1 ⁄3 medium cucumber sliced
1/2 avocado pitted and cubed
¼ cup canned chickpeas (garbanzo beans) drained
¼ cup roasted red peppers sliced
¼ cup broccoli florets
2 oz. rotisserie-cooked chicken breast, boneless, skinless, cut into bite-sized pieces
1½ tsp. extra-virgin olive oil
1 Tbsp. red wine vinegar
½ (6½-inch) whole wheat pita, cut into triangles
Combine greens, tomatoes, mushrooms, cucumber, chickpeas, peppers, broccoli, and chicken in a large bowl; mix well.
2. Drizzle with oil and vinegar, toss gently to blend.
3. Serve with pita triangles.
Nutritional Information (per serving): Calories 358, Fat 11 g, Saturated Fat 2 g, Cholesterol 48 mg, Sodium 1,078 mg, Carbohydrate 40 g, Fiber 11 g, Sugar 7 g, Protein 28 g