Yummy chicken salad recipes it’s easy try my Chicken, Arugula and Chickpea Salad was tossed together after I adapted the Lime Cilantro Vinaigrette from Cooks Illustrated. The Vinaigrette dressing was actually for another salad that I plan to prepare tomorrow. It was lunch time so I decided it would be good to try on another salad. Enjoy this healthy salad!
Chicken Tenders, grilled, cut on bias
1.5 cups garbanzo beans (same as Chickpeas)
1 cup whole grape tomatoes
1/2 Vidalia onion, sliced then halved
1/2 (5 0z.) bag of Arugula, split each leave in half if they were long
1/2 Cucumber, peeled, sliced and sliced cut in half
2 oz. Feta cheese
Lime Cilantro Vinaigrette
2.5 tablespoons fresh lime juice
1/2 shallot, peeled
1/2 jalapeno chile, seeded
3 small roasted garlic cloves
1/2 teaspoon sugar
1/2 teaspoon ground cumin
1/4 cup fresh cilantro leaves
1/8 cup Grapeseed oil
1/8 cup Olive Oil
Dressing – Combine all the ingredients except the cilantro and oils in a food processor and process until finely chopped then add the cilantro. With the food processor running, add the oils, and process until emulsified, about 15 seconds.
Salad – Combine the arugula, tomatoes, onions, cucumbers, chickpeas and feta cheese; toss together. Then top the salad with avocado and chicken. Then add your dressing.
What else might you add to my chicken salad recipes?