Description
A healthy and satisfying salad combining chicken and chickpeas with fresh vegetables and a creamy dressing.
Ingredients
Scale
- For the Creamy Greek Yogurt Dressing:
- 1/3 cup whole milk Greek yogurt
- 3 tablespoons Dijon mustard
- 1 lemon, juiced
- 1 garlic clove, finely chopped
- Extra virgin olive oil
- 1 teaspoon sweet paprika
- 1 teaspoon Urfa Biber (or 1/2 teaspoon red pepper flakes)
- Kosher salt
- Black pepper
- For the Chicken Salad:
- 1 (15-ounce) can chickpeas, drained and rinsed
- 12 ounces cooked chicken breast, shredded (about 2 1/2 cups)
- 2 celery ribs, finely chopped
- 1 to 2 shallots, finely chopped
- 1/4 cup roughly chopped sun-dried tomatoes
- 1/2 cup roughly chopped fresh parsley
Instructions
- In a bowl, mix Greek yogurt, Dijon mustard, lemon juice, garlic, olive oil, paprika, Urfa Biber, salt, and pepper for the dressing.
- In a large bowl, combine chickpeas, chicken, celery, shallots, sun-dried tomatoes, and parsley.
- Pour the dressing over the salad and toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mixing and chilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 60mg