Ingredients
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2 large chicken breasts (about 1.5 lbs)
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1 can (15 oz) chickpeas, rinsed and drained
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8 cups mixed greens
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1 avocado, sliced
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1 cup cherry tomatoes, halved
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1 cucumber, sliced
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¼ red onion, thinly sliced
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¼ cup fresh herbs (parsley, mint, and/or basil)
For the Lemon Herb Dressing:
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⅓ cup extra virgin olive oil
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3 tbsp fresh lemon juice
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1 tsp Dijon mustard
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1 garlic clove, minced
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2 tbsp fresh herbs, chopped
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½ tsp sea salt
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¼ tsp black pepper
Instructions
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Grill the Chicken: Season chicken breasts with salt, pepper, and lemon zest. Grill for 6-8 minutes per side, or until internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing.
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Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic, herbs, salt, and pepper until well combined and slightly emulsified.
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Assemble the Salad: Divide the mixed greens among four bowls. Top with chickpeas, cherry tomatoes, cucumber, red onion, and sliced grilled chicken.
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Serve: Garnish each salad with sliced avocado and additional fresh herbs. Drizzle with the lemon herb dressing and serve immediately.
Notes
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Meal Prep Champion: Grill a large batch of chicken on Sunday to have ready for quick salads and bowls all week long.
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No Grill? No Problem! You can cook the chicken in a grill pan on the stovetop or bake it at 400°F (200°C) for 20-25 minutes.
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Storage: Store leftover components separately in airtight containers in the fridge. The dressing will keep for up to 5 days.
- Calories: 385 kcal
Protein: 35g
- Prep Time: 15
- Cook Time: 10
- Category: Lunch, Dinner
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Gluten Free