Grilled Chicken Salad with Homemade White Wine Dressing
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.
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.
Servings: 4 Servings