• Skip to main content
  • Skip to footer

Dawna Stone

You Can Have A Better Life

  • Home
  • About Dawna
  • Speaking
  • Blog
  • Contact

Grilled Chicken and Chickpea Garden Salad

November 8, 2013 by Dawna Stone

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
Servings
1
Servings
1
Grilled Chicken and Chickpea Garden Salad
Servings
1
Servings
1
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
  1. 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.
  2. Wash and place salad and remaining ingredients in bowl, and toss with Healthy You!-approved dressing. Top with chicken.
Share this Recipe
  • Twitter
  • Facebook
  • Google+
  • Pinterest
White Balsamic Vinaigrette Dressing
Makes about 1 cup.
White Balsamic Vinaigrette Dressing
Makes about 1 cup.
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
  1. 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.
  2. Refrigerate any leftover dressing for 3 to 5 days. Shake well before serving.
Share this Recipe
  • Twitter
  • Facebook
  • Google+
Italian Vinaigrette Dressing
Makes about 3/4 cup.
Italian Vinaigrette Dressing
Makes about 3/4 cup.
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
  1. 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.
  2. Refrigerate any leftover dressing for 3 to 5 days. Shake well before serving.
Share this Recipe
  • Twitter
  • Facebook
  • Google+
Citrus Vinaigrette Dressing
Makes about 1 cup.
Citrus Vinaigrette Dressing
Makes about 1 cup.
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
  1. 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.
  2. Refrigerate any leftover dressing for 3 to 5 days. Shake well before serving.
Share this Recipe
  • Twitter
  • Facebook
  • Google+
Walnut Vinaigrette Dressing
Makes 1/2 cup.
Walnut Vinaigrette Dressing
Makes 1/2 cup.
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
  1. 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.
Share this Recipe
  • Twitter
  • Facebook
  • Google+
  • Pinterest
Greek Dressing
Makes about 1 cup.
Greek Dressing
Makes about 1 cup.
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
  1. 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.
  2. Refrigerate any leftover dressing for 3 to 5 days. Shake well before serving.
Share this Recipe
  • Twitter
  • Facebook
  • Google+

Filed Under: Healthy You! Recipes, Recipes Tagged With: chickpea recipe, healthy chickpea salad, Healthy Eating Tips, healthy salad recipe, Healthy You! Recipe, How to Eat Healthy, How to Lose Weight, Weight Loss Tips

Footer

Site

  • About Dawna
  • Speaking
  • Contact Dawna Stone

Write A Book

  • Blog Posts
  • Books
  • Course

Improve Your Life

  • Blog Post
  • Books

Improve Your Health

  • Blog Posts
  • Recipes
  • Books
  • Course

Get In Touch

Follow me on Social Media
FacebookTwitterPintrestInstagram

DAWNA STONE All Rights Reserved – Copyright © 2021

Copyright © 2023 · Dawna Stone on Genesis Framework · WordPress · Log in