Mediterranean Chicken Salad

A vibrant and satisfying salad featuring shredded chicken breast, protein-rich chickpeas, crisp vegetables, and a bright lemon-herb dressing, served over fluffy brown rice.

• Prep: 20 min
• Total: 20 min
• Servings: 4
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $3.87/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Low-Sodium
• Low-Sugar
• High-Protein
• High-Fiber
• Egg-Free

Tags

• no-cook
• quick
• healthy
• savory
• fresh
• classic

Ingredients

• 1.25 pound chicken breast (cooked and shredded)
• 15 ounce chickpeas (rinsed and drained, no-salt-added)
• 1 cup cucumber (sliced)
• 1 cup cherry tomatoes (halved)
• 0.5 cup red onion (thinly sliced)
• 4 cup romaine lettuce (chopped)
• 0.25 cup fresh parsley (chopped)
• 0.25 cup fresh dill (chopped)
• 0.25 cup olive oil
• 0.25 cup lemon juice
• 1 clove garlic (minced)
• 0.5 teaspoon dried oregano
• 0.25 teaspoon black pepper
• 1 cup brown rice (cooked)

Instructions

1. If not already cooked, poach or bake chicken breast until an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) is reached. Once cooled, shred the chicken.
2. In a large bowl, combine shredded chicken breast, rinsed and drained chickpeas, sliced cucumber, halved cherry tomatoes, thinly sliced red onion, chopped romaine lettuce, chopped fresh parsley, and chopped fresh dill.
3. In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, and black pepper to create the dressing.
4. Pour the dressing over the salad ingredients and toss gently to combine.
5. Serve the Mediterranean Chicken Salad over cooked brown rice.

Notes

Cook the chicken ahead of time to make this a truly no-cook meal on the day you serve it. You can also prep all the vegetables in advance and store them separately.

Nutrition (per serving)

• Calories: 485
• Protein: 53.2 g
• Carbohydrates: 38.5 g
• Fat: 15.3 g
• Fiber: 10.1 g
• Sodium: 135 mg
• Saturated Fat: 2.5 g
• Sugar: 3.5 g
• Cholesterol: 128 mg