Chickpea & Avocado Salad
I went to lunch with a girlfriend last week, and we both ordered the same salad we always do. It’s super fresh, incredibly tasty, and so satisfying for lunchtime. The next day, I was craving it like crazy. So I stocked up on all the ingredients to recreate the salad at home, and we ate it for lunch on Sunday and again for dinner one night this week. I shared it on Instagram and thought I’d give you the details here in case you want to add this salad to your rotation like I have. It’s so simple! You can also alternate the chicken with salmon, or leave the meat off altogether. It’s equally as good.
Chickpea & Avocado Salad
2 large boneless, skinless chicken breasts
Seasonings: Salt, pepper, garlic powder, chili powder
Mixed greens
Handful of sweet cherry tomatoes, halved
1 avocado, sliced
1 can chickpeas, drained and rinsed
Balsamic glaze (find it by the balsamic vinegar at your store) or balsamic reduction (recipe below)
Olive oil
Red wine vinegar
Coarse salt and freshly ground black pepper
If making the balsamic reduction, heat 2 cups of balsamic vinegar and ½ cup of brown sugar in a saucepan. Stir and heat until the sugar dissolves, then reduce the heat to low and cook down for 20 minutes until it becomes thick. Butterfly the chicken breasts and season them generously with the spices, coating each side. Grill or cook the chicken in a sauté pan. Let the chicken cool, then slice each breast into thin strips. To make the salad, top the mixed greens with the tomatoes, chickpeas, and grilled chicken. Drizzle with olive oil and a splash or two of red wine vinegar. Add the sliced avocado, then drizzle everything with the balsamic glaze/reduction. Finish with salt and pepper across the top.
*Store the remaining balsamic reduction in a jar in the fridge and drizzle on salads, chicken, and veggies.