Chicken Salad
This high-protein chicken salad is perfect for fitness enthusiasts looking for a nutritious meal. Packed with lean chicken, chickpeas, and fresh vegetables, it's a colorful and satisfying dish that can be enjoyed as a light lunch or a post-workout meal. Each serving delivers a substantial protein boost to support your fitness goals.
- Total
- 1 hr
- Prep
- 30 min
- Cook
- 30 min
- Servings
- 2
- Protein
- 68.3g
- Calories
- 633
- Nutrition score
Ingredients
- 2 chicken breasts (approx. 350g/12oz), boneless and skinlessChicken
- 400g tin chickpeasPumpkin
- 2 spring onions, washed, trimmed and finely slicedOnion
- 10 cherry tomatoes, cut into quartersTomato
- ¼ cucumber (approx. 100g/3½oz), cut into small chickpea-sized cubesBell Pepper
Instructions
- Season the chicken breasts on both sides with salt and pepper. Place a frying pan on medium heat and add the oil. Cook the breasts for 6–8 minutes on each side or until cooked through, then transfer them to a plate to rest for a few minutes and cool slightly.
- In a sieve, drain and lightly rinse the chickpeas, then give a little shake to dry. Tip them into a large mixing bowl and stir in the lemon zest and juice.
- Add the spring onions, cherry tomatoes, cucumber, mint, parsley, and mayonnaise to the bowl. Season with salt and pepper, then mix well.
- Slice the chicken into bite-sized pieces and add to the bowl along with the salad leaves. Mix again, then serve.
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