Chicken-Chickpea Salad
Parmesan-Herb Pita Chips
Ingredients
- 2 lb boneless, skinless chicken breasts, halved lengthwise
- 1 tsp kosher salt, divided
- 1 tsp pepper, divided
- 2 Tbsp olive oil
- 1 (15-oz) can chickpeas, drained and rinsed
- 1 English cucumber, cubed
- 1 pint grape tomatoes, halved
- ½ cup chopped red onion
- ½ cup refrigerated lemon vinaigrette
- ½ cup crumbled feta cheese
Instructions
- Sprinkle chicken with ½ tsp each salt and pepper. Cook chicken, in batches, in hot oil in a large skillet over medium-high heat 4 to 5 minutes per side or until done. Let stand 5 minutes. Thinly slice crosswise.
- Meanwhile, combine chickpeas, cucumber, tomatoes, onion, vinaigrette, and ½ tsp each salt and pepper.
- Divide chickpea mixture among 6 plates; top with chicken and cheese.
Side Dish Ingredients
- 1 (8-oz) pkg Parmesan, garlic and herb pita chips
Side Dish Instructions
- Serve pita chips with salad.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
375
|
189
|
564
|
| Fat (g) | 18 | 7 | 25 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 39 | 4 | 43 |
| Carb (g) | 13 | 24 | 37 |
| Fiber (g) | 3 | 1 | 4 |
| Sodium (mg) | 720 | 365 | 1085 |
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