This recipe is all about a tasty Chicken Chopped Salad Bowl that's packed with protein from chicken breast, cucumbers, avocado, and chickpeas. It's served on a bed of romaine salad mix and topped with scallions. The recipe includes a list of ingredients and easy-to-follow steps to whip up this nutritious and flavorful meal, perfect for lunch or dinner. Enjoy! 😊 Serving size - 2
Ingredients
- 2
boneless, skinless chicken breasts (about 1 lb.)
- 1 can
(15 oz) chickpeas, rinsed and drained
- 1 ripe
avocado, diced
- 1
cucumber, diced
- 2
scallions, thinly sliced
- 6 cherry tomatoes, sliced in half
- 3 cups
romaine salad mix
- ¼ cup
olive oil
- 2
tablespoons lemon juice
- Salt
and pepper to taste
- Optional:
feta cheese, for garnish or you can use your favorite Ranch Dressing
Directions
1. Preheat your grill or stovetop
pan over medium-high heat.
2. Season chicken breasts with
salt and pepper. Grill for about 6-7 minutes on each side, until cooked
through. Remove from the grill or stovetop and rest.
3. In a large bowl, combine the
romaine salad mix, diced cucumbers, chickpeas, avocado, and sliced scallions.
4. Slice the grilled chicken into
strips and add to the salad mixture.
5. In a small bowl, whisk
together olive oil, lemon juice, salt, and pepper to create the dressing.
6. Drizzle the dressing over the
salad and gently toss to combine all the ingredients.
7. Serve immediately, garnished
with feta cheese if desired.
Option- instead of step #5, you can use Ranch Dressing or what ever you like from your pantry.
