Chickpeas not only make good hummus – they make for a great addition to salads. This recipe is protein packed and provides over 50% of your recommended daily fiber intake. Otherwise known as a power salad, this meal will leave you feeling satisfied and ready to take on the rest of the day.
Grilled Chicken and Chickpea Garden Salad
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Grilled Chicken and Chickpea Garden Salad
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Ingredients
- 1 boneless, skinless chicken breastorganic or hormone-free preferred
- 1pinch salt
- 1pinch Ground black pepper
- 2cups romaine lettucetorn into bite-size pieces
- 1small tomatosliced
- 4thin slices red onion(optional)
- 4thin slices green bell pepper
- 1/4 cucumbersliced
- 1/2cup chickpeasdrained
- 2tablespoons Healthy You! dressing of your choice(see below for dressing options)
Servings:
Instructions
- Prepare grill, or preheat broiler. Season chicken with salt and pepper. Grill or broil chicken for 15-20 minutes, turning once or until no trace of pink remains. Cut chicken into strips.
- Wash and place salad and remaining ingredients in bowl, and toss with Healthy You!-approved dressing. Top with chicken.
White Balsamic Vinaigrette Dressing
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Makes about 1 cup.
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White Balsamic Vinaigrette Dressing
Makes about 1 cup.
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Ingredients
- 3/4cup white balsamic vinegar
- 1/4cup extra virgin olive oil
- 2tablespoons Dijon mustard
- 1/2teaspoon sea salt
- 1/4teaspoon Ground black pepper
Servings:
Instructions
- In a jar with a lid, mix together the vinegar, oil, and mustard. Add the salt and pepper, cover with the lid, and shake well before serving.
- Refrigerate any leftover dressing for 3 to 5 days. Shake well before serving.
Italian Vinaigrette Dressing
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Makes about 3/4 cup.
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Italian Vinaigrette Dressing
Makes about 3/4 cup.
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Ingredients
- 6tablespoons extra virgin olive oil
- 6tablespoons red wine vinegar
- 2tablespoons lemon juice
- 2teaspoons Dijon mustard
- 2teaspoons minced garlic
- 1/2teaspoon sea salt
- 1/4teaspoon Ground black pepper
Servings:
Instructions
- In a jar with a lid, mix together the oil, vinegar, and lemon juice. Add the mustard, garlic, salt, and pepper. Cover with the lid and shake well before serving.
- Refrigerate any leftover dressing for 3 to 5 days. Shake well before serving.
Citrus Vinaigrette Dressing
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Makes about 1 cup.
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Citrus Vinaigrette Dressing
Makes about 1 cup.
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Ingredients
- 6tablespoons red wine vinegar
- 1/4cup lemon juice
- 1/4cup orange juice
- 1/4cup extra virgin olive oil
- 2tablespoons Dijon mustard
- 1/2teaspoon sea salt
- 1/4teaspoon Ground black pepper
Servings:
Instructions
- In a jar with a lid, mix together the vinegar, lemon and orange juices, and oil. Add the mustard, salt, and pepper. Cover with the lid and shake well before serving.
- Refrigerate any leftover dressing for 3 to 5 days. Shake well before serving.
Walnut Vinaigrette Dressing
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Makes 1/2 cup.
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Walnut Vinaigrette Dressing
Makes 1/2 cup.
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Ingredients
- 1/4cup extra virgin olive oil
- 1/4cup walnut pieces
- 2tablespoons apple cider vinegar
- 1teaspoon Dijon mustard
- 1teaspoon grated orange peel
- 1 clove garlicchopped
- 1/4teaspoon sea salt
- 1/4teaspoon Ground black pepper
Servings:
Instructions
- In a blender or mini food processor, combine the oil, walnuts, vinegar, mustard, orange peel, garlic, salt, and pepper. Blend or process just until coarse.
Greek Dressing
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Makes about 1 cup.
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Greek Dressing
Makes about 1 cup.
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Ingredients
- 1/2cup extra virgin olive oil
- 1/4cup red wine vinegar
- 1/4cup lemon juice
- 2 tablespoons+2 teaspoons fresh oregano leaves(or 4 teaspoons dried oregano)
- 1/2teaspoon sea salt
- 1/4teaspoon Ground black pepper
Servings:
Instructions
- In a jar with a lid, mix together the oil, vinegar, and lemon juice. Add the oregano, salt, and pepper. Cover with the lid and shake well before serving.
- Refrigerate any leftover dressing for 3 to 5 days. Shake well before serving.
