Mediterranean Chicken Chickpea Spinach Salad with Lemon-Herb Dressing

Serving Size: 4

This salad is high in fiber, rich in lean protein, and packed with Mediterranean flavors, making it a perfect diabetes-friendly and heart-healthy meal option!

Recipe by: Mayumi Tavalero

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook20

Passive0

Recipe Serving Size4

Cooking Tools Required

Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, Sharp Knives, Whisk

Ingredients

1 pound boneless skinless chicken breast
15 ounce canned chickpeas drained and rinsed
6 cup baby spinach
1 cucumber diced
1/3 cup sun-dried tomatoes chopped
1/3 cup feta cheese optional
3 tablespoon olive oil
2 tablespoon lemon juice
1 teaspoon dried basil
1/2 teaspoon garlic powder

Instructions

Bake the Chicken: Preheat oven to 400°F (200°C). Rub the chicken with 1 tbsp olive oil, garlic powder, basil, salt, and pepper. Bake for 15-18 minutes or until fully cooked. Let cool, then shred the chicken.
Assemble the Salad: In a large bowl, combine arugula, chickpeas, cucumber, and sun-dried tomatoes.
Make the Dressing: In a small bowl, whisk together 1 tbsp olive oil, lemon juice, salt, and pepper.
Serve: Toss the salad with the dressing, then top with shredded chicken and feta cheese.

Nutrition