Chicken, Avocado and Chickpea Salad

This recipe turns the phrase “healthy salad options” up a notch! Made with an easy, homemade lemon vinaigrette that can be used to dress any salad you choose, this dish is a fresh, protein-packed Mediterranean-style salad that is simple and full of flavor. Served over a bed of lettuce for a wholesome, nourishing meal that is great for weekly meal prep!

Course Lunch

Keyword chicken, salad, tomatoes, lemon, avocado, mint, chickpeas

Prep Time 25

Servings

Calories 400

Ingredients

3 cups cooked chicken (shredded)
15.5 oz. canned chickpeas (drained and rinsed)
½ red onion (sliced thin)
1 pint baby tomatoes (halved)
2 Tbsp. chopped mint
¼ tsp. salt
1 avocado (diced)
4 oz. feta cheese (crumbled)
8 oz. spring salad mix
½ cup lemon vinaigrette

Instructions

If prepping homemade lemon vinaigrette, follow this recipe.
In a large bowl, combine the shredded chicken, chickpeas, red onion, baby tomatoes, mint and salt. Add 5 Tbsp. of lemon vinaigrette and toss to combine.
Add diced avocado and feta, folding gently.
Divide salad greens into four bowls. Drizzle 1 Tbsp. of remaining lemon vinaigrette over each bowl of greens. Add ¼ of the chicken mixture to each bowl, taste and add salt and pepper as needed. Enjoy!

Notes

Store bought rotisserie chicken is great in this recipe!
Store leftovers in the fridge, best if eaten in 2 days. Lemon vinaigrette is good in fridge for 7-10 days.
Add a fresh squeeze of lemon to brighten leftovers.

Nutrition