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Fresh Mediterranean salad with grilled chicken, cherry tomatoes, cucumbers, olives, and feta cheese. Perfect for healthy eating.

Chopped Chicken Salad

Bree Hester
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Marinating Time 20 minutes
Total Time 1 hour
Course Salad
Cuisine Mediterranean
Servings 3 servings
Calories 537 kcal

Ingredients
  

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

Instructions
 

Make The Dressing:

  • In a small bowl, whisk together the tahini, lemon juice, garlic, tarragon, and salt. Mix until smooth.
    Mixed spices in a glass bowl for baking or cooking recipes.
  • 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.

Nutrition

Calories: 537kcalCarbohydrates: 26gProtein: 29gFat: 38gSaturated Fat: 9gSodium: 985mgFiber: 6g
Keyword Fresh Salad, Healthy Salad Recipe, Lemon Chicken Salad, Spiced Chickpeas
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