Pansy's Kitchen

Pansy’s Mediterranean Grilled Chicken & Chickpea Salad

Pansy’s Mediterranean Grilled Chicken & Chickpea Salad

Introduction

Pansy’s Mediterranean Grilled Chicken & Chickpea Salad is a fresh, colorful meal filled with juicy seasoned chicken, crisp vegetables, hearty chickpeas, and a bright homemade lemon dressing. It’s satisfying enough for dinner but light enough for lunch, making it a delicious addition to the Healthy Eats collection.

Ingredients

For the Chicken

  • 1½ pounds boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the Salad

  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 4 cups chopped romaine lettuce
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, chopped
  • ½ red bell pepper, chopped
  • ¼ small red onion, thinly sliced
  • ¼ cup Kalamata olives, sliced
  • ¼ cup crumbled feta cheese
  • 2 tablespoons chopped fresh parsley

For the Lemon Dressing

  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 small garlic clove, minced
  • ½ teaspoon dried oregano
  • Salt and black pepper to taste

Directions

1. Season the chicken.
Combine the olive oil, lemon juice, garlic, oregano, paprika, salt, and black pepper. Coat the chicken evenly with the mixture and allow it to marinate for at least 20–30 minutes.

2. Prepare the dressing.
Whisk together the olive oil, lemon juice, Dijon mustard, honey, garlic, oregano, salt, and black pepper. Set aside.

3. Grill the chicken.
Preheat a grill or grill pan over medium-high heat. Grill the chicken for approximately 5–7 minutes per side, depending on thickness, until the thickest part reaches an internal temperature of 165°F.

4. Rest and slice.
Remove the chicken from the heat and let it rest for about 5 minutes before slicing.

5. Assemble the salad.
In a large bowl, combine the romaine lettuce, chickpeas, tomatoes, cucumber, bell pepper, red onion, olives, feta cheese, and parsley.

6. Add the chicken.
Arrange the sliced grilled chicken over the salad.

7. Finish and serve.
Drizzle with the lemon dressing just before serving and gently toss or serve the dressing on the side.

Cooking Tips

For juicier chicken, try to use chicken breasts of similar thickness so they cook evenly. Allowing the chicken to rest before slicing helps retain its juices. Rinse and drain the chickpeas well before adding them to the salad.

Serving Suggestions

Serve this salad on its own for a complete meal or pair it with a small serving of whole-grain pita bread. You can also add avocado, roasted red peppers, or extra cucumber for additional flavor and texture.

Storage & Reheating

Store the grilled chicken, salad, and dressing separately in airtight containers in the refrigerator for up to 3 days. Keeping the dressing separate helps prevent the lettuce from becoming soggy. Reheat the chicken gently or enjoy it cold over the salad.

Nutrition Information

Estimated per serving — 4 servings
Calories: approximately 450–490
Protein: approximately 43–47 g
Carbohydrates: approximately 25–30 g
Fat: approximately 20–23 g
Fiber: approximately 7–9 g

Nutrition information is an estimate and may vary depending on the exact ingredients and portion sizes used.