Chicken, chickpea and avocado salad
This Chicken, Chickpea, and Avocado Salad features cumin-seasoned chicken, creamy avocado, and protein-rich chickpeas, all tossed with fresh arugula and a zesty lime dressing. It's a perfect option for a quick lunch or light dinner.
Cook time 10 min
Prep time 25 min
Ingredients:
1 short spray cooking spray oil1.50 lb chicken breasts
2 tsp ground cumin
1/3 can canned chickpeas
1 avocado
4 cups arugula
1 onion
1/2 cup basil leaves
2 tbsp lime juice
2 garlic cloves
Looking for a fresh, healthy, and delicious meal? This Chicken, Chickpea, and Avocado Salad combines the flavors of cumin-seasoned chicken with creamy avocados, protein-packed chickpeas, and peppery arugula, topped off with a zesty lime dressing. It's perfect for a quick lunch or light dinner.
Instructions:
- Lightly spray a non-stick skillet or grill pan with cooking spray oil and place over medium heat.
- Season the chicken breasts generously with ground cumin, salt, and pepper.
- Cook the chicken breasts for about 6-7 minutes on each side, or until they are fully cooked and have reached an internal temperature of 165°F (75°C). Remove from heat and let them rest for a few minutes.
- While the chicken is cooking, drain and rinse the canned chickpeas and place them in a large mixing bowl.
- Slice the avocado and add it to the bowl with the chickpeas.
- Add the arugula and thinly sliced onion to the bowl.
- Coarsely chop the basil leaves and add them as well.
- In a small bowl, combine the lime juice and minced garlic. Whisk together and add salt and pepper to taste.
- Slice the cooked chicken breasts into thin strips or bite-sized chunks.
- Add the sliced chicken to the bowl with the salad ingredients.
- Pour the dressing over the salad and gently toss everything together until well combined.
- Divide the salad among serving plates or bowls.
- Serve immediately as a fresh and nutritious meal. Enjoy!
This Chicken, Chickpea, and Avocado Salad is not only visually appealing but also packed with nutrients and flavor. Whether you're meal prepping for the week or need a quick dinner solution, this salad is sure to become a favorite in your culinary repertoire. Enjoy!
Chicken, chickpea and avocado salad FAQ:
A medium-sized non-stick skillet or grill pan works best for cooking the chicken. Ensure it's large enough to hold the chicken breasts without crowding them for even cooking.
The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C). You can use a meat thermometer to check this.
Yes, you can prepare the salad in advance, but it's best to store the dressing separately and add it right before serving to maintain the freshness of the ingredients, especially the avocado.
If you don't have chickpeas, you can substitute them with cooked quinoa, black beans, or white beans for similar texture and protein content.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate to prevent the salad from becoming soggy.
Cooking Tips:
- Make sure to season the chicken well with cumin for extra flavor before cooking.
- If you prefer, you can use pre-cooked or rotisserie chicken to save time.
- For a vegetarian version, you can omit the chicken and add more chickpeas and avocado.
- Ensure the avocado is ripe for the best texture and flavor.
- You can prepare the salad ingredients in advance and mix them just before serving to keep them fresh.
Nutrition Facts
4 ServingsCalories 360kcal
Protein 44g
Carbohydrates 18g
Fiber 7g
Sugar 4.10g
Fat 13g
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