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Grilled Chicken Chickpea Salad

Prep Time 20 minutes
Cook Time 15 minutes
Servings 2
Calories 988kcal

Ingredients

Salad

  • 8 oz Chicken breast boneless skinless
  • 1 tsp Extra-virgin olive oil
  • 1 can Chickpeas (15oz can) drained and rinsed
  • 1 Avocados diced
  • 1/2 cup Cucumber chopped
  • 8 Grape tomatoes quartered
  • 2 TBSP Red onion diced
  • 1/4 cup Kalamata olives halved
  • 4 TBSP Feta cheese crumbled
  • 2 slices Sourdough bread toasted
  • 2 tsp Butter

Seasoning

  • Salt to taste
  • Black pepper to taste

Dressing

  • 1/4 tsp Dijon mustard
  • 1 clove Garlic grated
  • 1/2 tsp Fresh parsley chopped
  • 1 tsp Lemon juice
  • 2 tsp Apple cider vinegar
  • 2 TBSP Extra-virgin olive oil

Kombucha

  • 24 oz Kombucha cold
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • Preheat a grill or grill pan over medium heat.
  • Season both sides of the chicken well with salt and pepper. Set aside.
  • Once the grill or grill pan is hot, cook the chicken on each side to an internal temperature of 160℉ (71℃) using a thermometer. Once cooked, set aside to rest for 3-5 minutes. Chop the chicken into bite-sized pieces prior to serving.
  • Make the dressing: Whisk together all of the ingredients in a bowl until fully combined. Season with salt and pepper. Set aside.
  • Assemble the salad: Mix the chickpeas, chicken, avocado, cucumber, tomato, onion, olives, and feta. Toss with dressing. Season with salt and pepper to taste.
  • Toast the bread. Then spread with butter.
  • Serve the salad and enjoy it with bread and kombucha.

Nutrition

Calories: 988kcal | Carbohydrates: 65g | Protein: 43g | Fat: 64g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 35g | Trans Fat: 0.2g | Cholesterol: 274mg | Sodium: 769mg | Potassium: 1746mg | Fiber: 12g | Sugar: 34g | Vitamin A: 14020IU | Vitamin C: 35mg | Calcium: 183mg | Iron: 5mg