Name: Chicken and chickpea salad
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1 lb 14 oz boneless skinless chicken breasts, cut into 1-inch pieces; 1 tbsp salt; 3/4 tsp black pepper; 3/4 tsp garlic powder; 3 tbsp extra virgin olive oil; 2 (15-oz) cans chickpeas, drained and rinsed; 11 oz English cucumber, diced; 1 2/3 cups cherry tomatoes, halved; 1 1/4 red bell peppers, diced; 1/2 medium red onion, finely diced; 1/2 cup fresh parsley, chopped; 2 tbsp lemon juice; 1 tbsp dried basil; 1 tsp water

Instructions

Prep 35 min · Cook 10 min

Pat the chicken pieces very dry with paper towels. In a large bowl, toss the chicken with two-thirds of the salt, half the black pepper, and the garlic powder until the pieces are evenly coated.
Heat one-third of the olive oil in a 12-inch skillet over medium-high heat. Add one-third of the chicken in a single layer. Sear undisturbed for 3 minutes, then toss and cook until golden and the internal temperature is 165°F, about 4 minutes more. Transfer to a plate. Repeat twice with the remaining searing oil and chicken. Let the chicken cool for 10 minutes.
While the chicken cools, whisk the remaining two-thirds of the olive oil, lemon juice, dried basil, water, and the remaining salt and pepper in a small bowl until the dressing is emulsified.
In a large mixing bowl, combine the chickpeas, cucumber, cherry tomatoes, red bell pepper, and red onion. Pour the dressing over the vegetables and toss to coat. Gently fold in the cooled chicken and fresh parsley. Taste and add more salt if needed.

Nutrition

Ingredients

Instructions

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