-
- Prep
- 10 mins
-
- Total
- 35 mins
-
- Serving
- 4
Protein Boost Chicken Salad
Ingredients
- 4 grilled chicken breasts
- 2 tomatoes, cut in wedges
- 2 avocados, cut into strips
- 1 red onion, thinly sliced
- 750 mL (3 cups) of Boston lettuce
- 200 g (2 cups) Armstrong Marble Protein Cheddar Cheese, cubed OR shredded
For the chickpeas
- 250 mL (1 cup) chickpeas, drained and rinsed
- 15 mL (1 tbsp) olive oil
- 5 mL (1 tsp) smoked paprika
- Salt and pepper
- 125 mL (½ cup) store-bought Honey mustard dressing
Directions
- Cook the chicken:
- Season the chicken breasts with salt, pepper, and a drizzle of olive oil. Grill (or pan-sear) over medium-high heat until cooked through (internal temp 74 °C / 165 °F). Slice.
- Prepare the chickpeas:
- Toss the chickpeas with olive oil, paprika, salt, and pepper. Spread on a baking sheet and roast at 200 °C (400 °F) for 20–25 minutes, until golden and slightly crispy. Let cool slightly.
- Divide the Boston lettuce into 4 bowls.
- Top with all ingredients.
- Add the dressing.
Recipe Review
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