Imagine a dish that combines the protein-packed punch of tender chicken, the creamy richness of pesto, and the hearty texture of chickpeas – all nestled on a bed of fresh mixed greens. This isn't just another salad; it's a culinary adventure that will transport your taste buds straight to the sun-drenched coastlines of the Mediterranean. Perfect for busy weeknights, meal prep, or impressing dinner guests, this Chicken Chickpea Pesto Salad is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 2 cups cooked chicken, shredded
- 1 can chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/2 cup pesto
- 1/4 cup feta cheese, crumbled
- Salt and pepper to taste
- Mixed greens for serving
Instructions
- Begin by preparing your ingredients. If you haven't done so already, cook the chicken until it's fully cooked, then shred it into bite-sized pieces. You can use rotisserie chicken for convenience, or grill or poach the chicken breasts.
- While the chicken is cooking, drain and rinse the chickpeas under cold water. This helps to remove excess sodium and improves the flavor of the salad.
- Next, halve the cherry tomatoes and set them aside. These will add a fresh, juicy element to your salad.
- In a large mixing bowl, combine the shredded chicken, chickpeas, and halved cherry tomatoes. Gently toss the ingredients together to mix them evenly.
- In a separate small bowl, add the pesto. If you prefer a creamier texture, you can mix in a tablespoon of olive oil or a squeeze of lemon juice to the pesto.
- Pour the pesto over the chicken, chickpeas, and tomatoes in the large mixing bowl. Stir gently until all the ingredients are well coated with the pesto.
- Add the crumbled feta cheese to the salad mixture, and season with salt and pepper to taste. Be cautious with the salt since feta can be salty on its own.
- Prepare your serving plates by placing a generous handful of mixed greens on each plate. This will serve as the base for your salad.
- Using a large spoon or spatula, divide the chicken, chickpea, and pesto mixture evenly over the beds of mixed greens on each plate.
- For a finishing touch, you can drizzle a little extra pesto or a splash of balsamic vinegar over the top of each salad if desired. This adds an extra layer of flavor.
- Serve immediately while the salad is fresh. Enjoy your Chicken Chickpea Pesto Salad as a light lunch or dinner!
Tips
- Chicken Shortcuts: Save time by using rotisserie chicken or batch-cooking chicken in advance. Pro tip: Shred the chicken while it's still warm for maximum flavor absorption.
- Pesto Power: For an extra flavor boost, try making your own homemade pesto or experiment with different varieties like sun-dried tomato or spinach pesto.
- Chickpea Care: Always rinse canned chickpeas thoroughly to reduce sodium and improve their texture. For added crunch, you can lightly toast them in a pan before adding to the salad.
- Customization is Key: Feel free to add additional Mediterranean touches like sliced olives, cucumber, or a sprinkle of za'atar for extra complexity.
- Make-Ahead Magic: This salad can be prepared in advance – just keep the mixed greens separate and add them just before serving to maintain their crisp texture.
- Temperature Matters: Serve the chicken mixture slightly warm or at room temperature for the best flavor profile and most enjoyable eating experience.
Nutrition Facts
Calories: 268kcal
Carbohydrates: 14g
Protein: 23g
Fat: g
Saturated Fat: g
Cholesterol: 44mg
