Spanish · Lunch
Chicken and Chickpea Salad
Poached chicken breast sits atop chickpeas, roasted red pepper, cucumber and red onion, dressed in sherry vinegar and olive oil with smoked paprika. Finished with crumbled feta and fresh parsley, this Spanish-style salad balances lean protein against briny, smoky and acidic notes.
$5
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
459Calories
51.3gProtein
17.8gFat
24.6gCarbs
5.9gSugar
7.1gFiber
877mgSodium
163mgChol
5.4gSat Fat
1150mgPotassium
210mgCalcium
3.6mgIron
0.5mcgVitamin B12
38mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
mediterranean
thirty-min-meals
gluten-free
Instructions
1
Prep
Slice the red onion, cucumber, and roasted red bell pepper; chop the parsley. Season chicken with salt and pepper.
2
Poach
Simmer chicken in gently boiling water over medium heat for 10–12 minutes until internal temperature reaches 165°F.
3
Rest
Transfer chicken to a plate and let rest 5 minutes until firm enough to slice cleanly.
4
Toss
Combine chickpeas, roasted pepper, cucumber, red onion, sherry vinegar, olive oil, and smoked paprika in a bowl, tossing until coated. Slice rested chicken and arrange over salad.
5
Plate
Scatter feta and parsley over top; serve with a lemon wedge on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g chicken breast, boneless skinless
- 1 1/3 cup220g chickpeas
- 1/2 cup70g roasted red bell pepper
- 2/3 cup80g cucumber
- 4 tbsp40g red onion
- 2 oz56g feta
- 2 tbsp30ml sherry vinegar
- 2 tbsp28g olive oil
- 1 tsp1 tsp smoked paprika
- 2 tbsp2 tbsp parsley
- 22 lemon wedge
- salt, to taste
- black pepper, to taste
