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Chicken Salad with Chickpeas & Creamy Avocado Lime Dressing

Pre-heat oven to 400 F. Drain and rinse one can chickpeas under water, then toss with olive oil and spread out on a baking sheet. Season with salt and pepper. Roast until browned, about 10 minutes, shaking sheet halfway. Season chicken breast or thighs with salt and pepper, then cook in a pan over medium to medium-high heat to internal temp. of 165 F. Meanwhile, put 1 clove garlic, ¼ c cilantro, ¼ c Greek yogurt, 2 tbsp lime juice, 3 tbsp olive oil, 1 tsp salt, and ¼ tsp pepper in a food processor and blend until creamy. Blend in about ½ cup water, or enough to create a saucy consistency. Cut chicken into cubes once cooked. Toss chickpeas, chicken, and salad leaves (we love 1-2 heads Little Gem) with as much yogurt dressing as you like and serve.
  • Goya
    Organic Low Sodium Chick Peas
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    Rating 4 out of 5
    3ct, approx. 3.2oz
  • SAVE

    Avocados from Mexico
    Hass Avocados, Ready-to-Eat
    Rating 4 out of 5
    $3.49/ea $3.99
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      Red Onion, Large
      Rating 3 out of 5
  • Fage
    TOTAL Classic Plain Greek Yogurt
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    Rating 3 out of 5
  • Cilantro
    Rating 3 out of 5
    approx. 4oz
  • SAVE

    Little Gem Lettuce
    Rating 2.5 out of 5
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