This Mediterranean-inspired Chopped Chicken Salad is crunchy, salty, spicy, and incredibly delicious—ready to serve in about an hour!
A few years ago, I lost a lot of weight, but I’ve gained much of it back. It isn’t a great place to be, but I also don’t want to return to a life where losing weight was my top priority. All day, I obsessed about food.
Eating clean is hard. Sometimes, I feel like my efforts are never good enough. Like, why bother? If I don’t eat perfectly all the time, what’s the point?
Turns out, I’m not alone on this one. My friend Andie wrote an entire book about this very issue. I can’t say enough good things about Eating in the Middle: A Mostly Wholesome Cookbook. One of the things that Andie writes about is eating a salad every single day. Not a boring salad, but one with life, interest, and vibrancy. Salads are filling, and you can pack a lot of flavors into every bite. Obviously, I’m no doctor, and I can’t claim that eating salads every day will make you shed pounds. However, it helps me feel better. For the first time in a while, I truly enjoy my lunchtime ritual.
This chopped chicken salad is how I want to eat every day. The bright and perfectly charred lemon chicken complements the spicy chickpeas. And the tahini dressing? Its nutty, tangy creaminess keeps me coming back for more, especially with the feta and briny kalamata olives. Also, I’m pleased to say that even my picky kids ate this— wrapped in whole-wheat pitas. Hey, I’ll take the win! This recipe is a delicious way of getting your protein and veggies, with taste at the forefront. The fact that it’s a salad is just a delightful bonus.
Chickpeas—better than croutons
I love croutons, but these spiced chickpeas are next-level tasty. They’re my favorite part of this salad. They satisfy my crunchy craving, but with way more flavor. Tossed with warm spices like cumin, allspice, and cardamom, they’re a beautiful addition to this salad, especially if you toss them in a hot pan. They’ll come out toasty, crisp, and irresistible. Add a pinch of cayenne for some heat, and you’ll see why they’re downright addictive. And there’s a bonus. Chickpeas don’t just bring a taste and crunch to this salad. They provide extra protein and fiber, helping me feel full faster.
How do I store leftovers?
Store the greens and veggies in their own airtight container. Refrigerate for up to 3 days. For the chicken, refrigerate it in an airtight container for up to 4 days. You’ll also want to refrigerate the chickpeas in their own container for up to 4 days. The dressing stores best in a tightly sealed jar in the fridge for up to 5 days—shake well before using.
Serving suggestion
Chopped chicken salad is a meal all on its own. Still, there are some great sides you can serve with it, like hummus with warm pita. You can also swap the dressing for a creamy Tzatziki Sauce. A cup of simple soup, such as Tomato Basil Soup, Lentil Soup, or Vegetable Soup, is light but filling. You can even swap the chicken for Pan-Seared Steak—just use the same seasoning!
Chopped Chicken Salad
Ingredients Â
For The Dressing:
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 1 garlic clove minced
- 1 tablespoon fresh tarragon finely minced
- Pinch of salt
- 2 tablespoons water
For The Lemon Chicken:
- 2 boneless, skinless chicken breasts cut into small pieces
- 3 tablespoons olive oil
- Zest from 1 lemon
- Juice from 1 lemon
- 1 garlic clove minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried mint
- Salt and pepper to taste
For The Spiced Chickpeas:
- 1 teaspoon ground cardamom
- 1/2 teaspoon cinnamon
- 1 1/2 teaspoon allspice
- 1 teaspoon ground cumin
- Pinch of cayenne pepper
- 1/4 teaspoon salt
- 2 cans chickpeas (15 1/2 ounces each) rinsed and drained
- 2 teaspoons olive oil
For The Salad:
- 2 romaine hearts chopped
- 1 English cucumber seeded and sliced
- 1 pint cherry tomatoes halved
- 1/3 cup kalamata olives halved
- 1/2 cup red onion thinly sliced
- 1/2 cup flat-leaf parsley chopped
- 3/4 cup feta cheese crumbled
InstructionsÂ
Make The Dressing:
- In a small bowl, whisk together the tahini, lemon juice, garlic, tarragon, and salt. Mix until smooth.
- Whisk in 2 tablespoons of water to help thin the dressing. Set aside.
Make The Chicken
- Add the chopped chicken pieces to a zip-top bag or shallow dish.
- In a small bowl, whisk together the olive oil, lemon zest, lemon juice, garlic, oregano, mint, salt, and pepper.
- Pour the mixture over the chicken, toss to coat, and marinate for 15 to 20 minutes.
- When ready to cook, heat a large skillet over medium-high heat. Add the marinated chicken. Cook, stirring occasionally, until browned and completely cooked through, about 6 to 8 minutes. Transfer the chicken to a plate and set aside while you prep the chickpeas.
Make The Spiced Chickpeas:
- In a small bowl, stir together the cardamom, cinnamon, allspice, cumin, cayenne, and salt.
- Pat the chickpeas dry with a paper towel. Add them to a larger zip-top bag along with 1 teaspoon of olive oil. Seal and shake until the chickpeas are evenly coated.
- Add the spice mixture to the bag and give it another good shake so the chickpeas are evenly seasoned.
Assembling The Salad:
- In a large bowl, combine the chopped romaine, cucumber, cherry tomatoes, kalamata olives, red onion, parsley, and feta.
- Drizzle about half of the dressing over the salad, then toss until the salad looks well-coated. Add more dressing if you'd like.
- Top the salad with lemon chicken and spiced chickpeas. Serve with your remaining dressing on the side.
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