Chicken and Chickpea Chopped Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 - 4oz chicken breasts, sliced into strips2 tsp minced garlic1 cup low sodium chickpeas1 tbsp coconut oil2 hard boiled eggs, chopped4 cups shredded romaine lettuce4 Roma tomatoes chopped1 cup chopped fresh broccoli3/4 cup shredded carrots3/4 cup chopped cucumber (with peel)1/2 red onion, sliced into thin slices4 tbsp shredded parmesan cheese6 tblspoons of any light Red Wine and Olive Oil dressing (like Newman's Own or home made)
Over medium-high heat, cook chicken breasts and minced garlic in the coconut oil. When chicken breasts are almost cooked through, lower heat and add the chickpeas. Cook for 5 minutes or until the chickpeas are lightly browned and warm through. Remove from heat and place on a plate covered with a paper towel to absorb any extra oil.
Take all chopped veggies (lettuce, tomatoes, broccoli, carrots, cucumber and onion) and place them in a large mixing bowl. Add the chicken and chickpeas. Add the salad dressing. Toss to combine.
Divide salad among 4 plates. Top each salad with 1 tbsp of the parmesan cheese and 1/2 of an hard boiled egg.
Enjoy!
Serving Size: Makes 4 servings (2 cups salad + 1 chicken breast)
Number of Servings: 4
Recipe submitted by SparkPeople user FORBANDE.
Take all chopped veggies (lettuce, tomatoes, broccoli, carrots, cucumber and onion) and place them in a large mixing bowl. Add the chicken and chickpeas. Add the salad dressing. Toss to combine.
Divide salad among 4 plates. Top each salad with 1 tbsp of the parmesan cheese and 1/2 of an hard boiled egg.
Enjoy!
Serving Size: Makes 4 servings (2 cups salad + 1 chicken breast)
Number of Servings: 4
Recipe submitted by SparkPeople user FORBANDE.
Nutritional Info Amount Per Serving
- Calories: 359.0
- Total Fat: 14.4 g
- Cholesterol: 131.1 mg
- Sodium: 1,342.2 mg
- Total Carbs: 34.9 g
- Dietary Fiber: 5.8 g
- Protein: 24.7 g