Chicken and Roasted Chickpea Salad…the crunch from the chickpeas, combined with the creaminess of the avocado, and the crisp baby greens makes this an incredible salad. Packed with all the proper nutrients to keep you feeling full and satisfied. While also allowing you to reach your goals.

Ingredients to make Chicken and Roasted Chickpea Salad with Avocado:

• ½ tbsp Extra Virgin Olive Oil
• 8 oz Boneless, Skinless, Chicken Breast (about 1 large breast)
• ¼ tsp Black Pepper
• ¼ tsp Garlic Powder
• 1 Large Whole Eggs
• 4 cups Water
• 4 cups Baby Spinach & Arugula Mix (about 100 grams)
• 2 tbsp Lite Sweet Vidalia Onion Dressing brand: Kens Steak House
• ½ cup Roasted Chickpeas following my spicy roasted chickpea recipe, or using plan chickpeas
• ¾ cup Beet Root spiral sliced, (about 70 grams or (about 1 small beet)
• 1 Avocado sliced, (about 60 grams or (about ¾ cup)

Instructions

1. Heat a stove top pan to medium heat, while the pan is heating season the chicken breast on both sides, using black pepper and garlic powder. Once the pan is hot, add the extra virgin olive oil to the pan.
2. Place the chicken immediately in the pan, leave it there on medium heat for 2 minutes, then flip to the other side and cook for an additional 2 minutes.
3. Both sides should start to become golden brown, but the center will still look uncooked…if not golden, give each side another minute…your pan wasn’t hot enough. Then turn the heat to low and cover the chicken with a lid. Let it cook for about 8 minutes, then flip and cover again for an additional 8 minutes.
4. After 8 minutes on each side covered, the chicken should be done. But this does depend on the size of the chicken breast…these times are based on an 8 oz breast. It is always best to check the internal temperature of the chicken before serving.
5. While the chicken is cooking bring a small pot of water to boil. Once boiling gently place the egg in the pot and cover with a lid. Continue cooking for 5 minutes. (5 minutes will cook the egg to a soft boil, if you would like your egg firmer, cook for an additional 1-5 minutes. The longer the firmer the egg will be. )
6. While the egg is cooking prepare an ice bath. In a medium bowl add ice and cold water. Once the 5 minutes is done place the egg in the bath to stop the cooking. Once cooled you will remove the egg from the bath and peel the egg.
7. While the chicken is still cooking prep the rest of your ingredients. Peel and spiral slice your beet, and slice your avocado.
8. Toss your greens with the dressing. I like to toss my greens with the dressing in a large bowl before adding any other ingredients. This allows you to evenly distribute the dressing and use less dressing. You will see this recipe only calls for 2 tbsp dressing….that is for 2 salads.
9. Once your chicken is cooked remove it from the pan and set it on your cutting board to cool for just a few moments, while you assemble your salad.
10. Start by placing your dressed greens in a bowl, top with your spiraled beets, then fan out your sliced avocado. Slice your egg in half, placing one half in each salad. Then slice your chicken, placing half of the chicken in each salad. Finally, sprinkle your roasted chickpeas on top of the salad.

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Course: Main Course, Salad

Cuisine: American

Keyword: Chicken, Chickpeas, Salad

Servings: 2

Chicken & Chickpeas with Avocado Salad

Ingredients

• ½ tbsp Extra Virgin Olive Oil
• 8 oz Boneless, Skinless, Chicken Breast (about 1 large breast)
• ¼ tsp Black Pepper
• ¼ tsp Garlic Powder
• 1 Large Whole Eggs
• 4 cups Water
• 4 cups Baby Spinach & Arugula Mix (about 100 grams)
• 2 tbsp Lite Sweet Vidalia Onion Dressing brand: Kens Steak House
• ½ cup Roasted Chickpeas following my spicy roasted chickpea recipe, or using plan chickpeas
• ¾ cup Beet Root spiral sliced, (about 70 grams or (about 1 small beet)
• 1 Avocado sliced, (about 60 grams or (about ¾ cup)

Instructions

• Heat a stove top pan to medium heat, while the pan is heating season the chicken breast on both sides, using black pepper and garlic powder. Once the pan is hot, add the extra virgin olive oil to the pan.
• Place the chicken immediately in the pan, leave it there on medium heat for 2 minutes, then flip to the other side and cook for an additional 2 minutes.
• Both sides should start to become golden brown, but the center will still look uncooked…if not golden, give each side another minute…your pan wasn’t hot enough. Then turn the heat to low and cover the chicken with a lid. Let it cook for about 8 minutes, then flip and cover again for additional 8 minutes.
• After 8 minutes on each side covered, the chicken should be done. But this does depend on the size of the chicken breast…these times are based on a 8 oz breast. It is always best to check the internal temperature of chicken before serving.
• While the chicken is cooking bring a small pot of water to boil. Once boiling gentle place the egg in the pot and cover with a lid. Continue cooking for 5 minutes. (5 minutes will cook the egg to a soft boil,, if you would like your egg firmer, cook for an additional 1-5 minutes. The longer the firmer the egg will be. )
• While the egg is cooking prepare and ice bath. In a medium bowl add ice and cold water. Once the 5 minutes is done place the egg in the bath to stop the cooking. Once cooled you will remove the egg from the bath and peel the egg.
• While the chicken is still cooking prep the rest of your ingredients. Peel and spiral slice your beet, and slice your avocado.
• Toss your greens with the dressing. I like to toss my greens with the dressing in a large bowl before adding any other ingredients. This allows you to evenly distribute the dressing and use less dressing. You will see this recipe only calls for 2 tbsp dressing….that is for 2 salads.
• Once your chicken is cooked remove it from the pan and set on your cutting board to cool for just a few moments, while you assemble your salad.
• Start by placing your dressed greens in a bowl, top with your spiraled beets, then fan out your sliced avocado. Slice your egg in half, placing one half in each salad. Then slice your chicken, placing half of the chicken in each salad. Finally sprinkle your roasted chickpeas on top of the salad.

Macro Nutrition

Nutrition Facts

Chicken & Chickpeas with Avocado Salad

Amount Per Serving

Calories 331 Calories from Fat 140

% Daily Value*

Fat 15.5g24%

Saturated Fat 2.1g13%

Trans Fat 0g

Polyunsaturated Fat 2.8g

Monounsaturated Fat 5.1g

Cholesterol 166.7mg56%

Sodium 207.2mg9%

Potassium 522.3mg15%

Carbohydrates 13.3g4%

Fiber 4.1g17%

Sugar 8.2g9%

Protein 30.4g61%

Vitamin A 59.7IU1%

Vitamin C 19mg23%

Calcium 33.5mg3%

Iron 10.3mg57%

* Percent Daily Values are based on a 2000 calorie diet.

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