Greek Salad with Chicken, Avocado and Chickpeas
After almost a month of posting ‘sometimes’ foods, I thought had better even things up with some healthy ‘everyday’ food
This is another of my favorite quick and easy Summer salads.
Since the recent posts for Tuna and Cannelini Bean Salad and Beetroot, Walnut and Feta Salad have been so popular with many of my clients, I thought I’d share another one…
This salad contains all the ingredients for a healthy, balanced, low Gi meal – a lean protein (chicken), a low Gi carbohydrate (chickpeas) and lots of salad…
I usually make this salad for lunch, but it also makes a lovely dinner.
If serving it for dinner, make the Greek Salad, then cook the chicken and serve it warm on top. Delicious!
Enjoy 🙂
Greek Salad with Chicken, Avocado and Chickpeas
Prep time
Total time
Author: Healthy Home Cafe
Serves: 2
Ingredients
- 1 cup (175 g) chickpeas, drained and rinsed
- 1 small (150 g) chicken breast (preferably organic), cooked and shredded
- 1½ tablespoons extra virgin olive oil
- 1½ tablespoons lemon juice
- 1 small clove garlic, crushed, optional
- 3 roma tomatoes, chopped or 1 punnet cherry or grape tomatoes halved if large
- 1 small Lebanese cucumber, diced
- ¼ small red onion, finely sliced
- 10 pitted black or Kalamata olives
- 4 cups your choice of salad leaves, roughly chopped
- 1 small avocado, sliced
- 50 g feta cheese, diced
- ¼ cup fresh dill, parsley or chives, chopped
Instructions
- Place chickpeas and shredded chicken in a large bowl
- In a small jar with a tight fitting lid, add the extra virgin olive oil, lemon juice and garlic and shake well to combine. Pour over the chickpeas and chicken and mix through to coat.
- Add tomatoes, cucumber, red onion and olives to the bowl and stir through to combine.
- Place lettuce on plates, top with salad, then avocado and feta cheese.
- Sprinkle with fresh dill or other herbs
- Serve
Per Serve: 1946 Kj or 463 calories; P 25g Fat 30g SFat 7g CHO 20g Fibre 7.5g
