Chicken and Chickpea Chopped Salad

4 - 4oz chicken breasts, sliced into strips
2 tsp minced garlic
1 cup low sodium chickpeas
1 tbsp coconut oil
2 hard boiled eggs, chopped
4 cups shredded romaine lettuce
4 Roma tomatoes chopped
1 cup chopped fresh broccoli
3/4 cup shredded carrots
3/4 cup chopped cucumber (with peel)
1/2 red onion, sliced into thin slices
4 tbsp shredded parmesan cheese

6 tblspoons of any light Red Wine and Olive Oil dressing (like Newman's Own or home made)

Be sure to chop the vegetables into small pieces. The flavors do not meld as well if the veggies are in small chunks.

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.