Grilled Chicken and Chickpea Salad – with White Wine Vinaigrette

Enjoy this easy healthy salad recipe for summer lunches or light dinners. Grilled Chicken and Chickpea Salad also features a homemade DIY white wine vinaigrette. It’s the perfect use for your abundance of vegetables and is always a welcome meal!

plate of chicken chickpea salad with tomatoes and red onions

Refreshing, Lite, Healthy Salad Recipe for Summer

This Grilled Chicken and Chickpea Salad screams of summer and is super quick and easy to prepare.  You can throw the entire salad together while the chicken is grilling.

Perfect for lunch or a light supper on a warm summer evening, this salad is both refreshing and satisfying.

And, because it comes together so quickly, you’ll have plenty of time to visit with your family while enjoying this salad on your patio or deck.

Customize with your choice of cheese (fresh feta and goat cheese are both especially amazing) and make this your summer-time “go-to”.

This summer salad is so versatile that you can prepare it ahead of time and let it sit in the refrigerator until you are ready to eat, or you can serve it with warm chicken, hot off the grill.

close up of chicken and chickpea salad with white wine vinaigrette

What Do You Need to Make the Grilled Chicken & Chickpea Salad?

plate of salad sitting next to a tray of salad

For White Wine Vinaigrette  Dressing

  • 1/4 cup olive oil
  • 1/4 cup white wine vinegar
  • 2 cloves garlic, minced
  • 1/2 – 1 tsp salt, to taste

For Chickpea & Chicken Salad

  • 1 lb boneless, skinless chicken breasts
  • 5 oz package baby spinach or baby spinach & arugula mixture
  • One 15.5 oz can chickpeas, drained and rinsed
  • 1 cup bell pepper (any color you choose), diced
  • 1 cup cucumbers, diced
  • 1 small red onion, diced
  • 1 cup grape tomatoes, cut in half lengthwise
  • 4 oz cheese of your choice such as fresh feta, goat cheese, or fresh mozzarella
  • Salt and pepper to taste

How Do You Make Chicken & Chickpea Salad?

close up of a plate of grilled chicken and chickpea salad with white wine dressing

Step One – Grill the Chicken

  • Preheat grill
  • Sprinkle both sides of chicken breasts with salt and pepper.  If the chicken breasts are particularly thick, butterfly before grilling.  They will grill more quickly this way and it will be easier to create bite-sized strips when adding to the salad.
  • Grill chicken, about 5-6 minutes on each side, until internal temperature reaches 165 degrees F.

Step Two – Prepare the Homemade White Wine Vinaigrette

  • Mix olive oil, white wine vinegar, garlic, and salt in a small bowl.
  • Cover and set aside until ready to serve the salad.

Step 3 – Make the Salad

  • Empty package of salad mixture into a large serving bowl.
  • Top greens with rinsed and drained chickpeas.
  • Add peppers, grape tomatoes, cucumbers, and red onions
  • When chicken is done cooking, slice into bite-sized strips and add to salad.
  • Top with thinly sliced red onions.
  • Sprinkle liberally with salt and pepper – making sure to get a good dose of pepper on the grape tomatoes.
  • When ready to serve:  pour dressing over salad and toss to coat.

To learn more about making a salad exceptional, check out this post on making a restaurant quality salad.

close up of chicken and chickpea salad with white wine vinaigrette

More Easy Recipes You Will LOVE!

close up of chicken and chickpea salad with white wine vinaigrette

Grilled Chicken Salad with Homemade White Wine Dressing

Print Recipe
Enjoy this healthy salad recipe for summer lunches or light dinners. Made with grilled chicken and chickpeas, this Grilled Chicken and Chickpea Salad also features a homemade DIY white wine vinaigrette.
Prep Time:10 mins
Cook Time:12 mins
Total Time:22 mins

Ingredients

  • For White Wine Vinaigrette Dressing
  • 1/4 cup olive oil
  • 1/4 cup white wine vinegar
  • 2 cloves garlic minced
  • 1/2 – 1 tsp salt to taste
  • For Chickpea & Chicken Salad
  • 1 lb boneless skinless chicken breasts
  • 5 oz package baby spinach or baby spinach & arugula mixture
  • One 15.5 oz can chickpeas drained and rinsed
  • 1 cup bell pepper any color you choose, diced
  • 1 cup cucumbers diced
  • 1 small red onion diced
  • 1 cup grape tomatoes cut in half lengthwise
  • 4 oz cheese of your choice such as fresh feta goat cheese, or fresh mozzarella

Instructions

  • Step One – Grill the Chicken
  • Preheat grill
  • Sprinkle both sides of chicken breasts with salt and pepper.  If the chicken breasts are particularly thick, butterfly before grilling.  They will grill more quickly this way and it will be easier to create bite-sized strips when adding to the salad.
  • Grill chicken, about 5-6 minutes on each side, until internal temperature reaches 165 degrees F.
  • Step Two – Prepare the Homemade White Wine Vinaigrette
  • Mix olive oil, white wine vinegar, garlic, and salt in a small bowl.
  • Cover and set aside until ready to serve the salad.
  • Step 3 – Make the Salad
  • Empty package of salad mixture into a large serving bowl.
  • Top greens with rinsed and drained chickpeas.
  • Add peppers, grape tomatoes, cucumbers, and red onions
  • When chicken is done cooking, slice into bite-sized strips and add to salad.
  • Top with thinly sliced red onions.
  • Sprinkle liberally with salt and pepper - making sure to get a good dose of pepper on the grape tomatoes.
  • When ready to serve:  pour dressing over salad and toss to coat.
Course: Salad
Servings: 4 Servings
Author: Snug & Cozy Life

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3 Comments

  1. This looks so good and it’s actually all ingredients I have and would eat. There are so many recipes with too many unique ingredients that I’d leave out because I wouldn’t use it for anything else but this looks light and delicious.

  2. Stephanie says:

    This looks great! I love keeping some sort of salad in the fridge during the summer to throw out with lunch or to offer as a snack. Thank you!

  3. I love a great homemade vinaigrette! It looks perfect for this salad you put together. I am going to pin this and try it very soon! Thank you!

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