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Grilled Chicken Greek Salad

Photo: Annabelle Breakey
Total time 30 mins
Yield Serves 4
Sunset reader Elena Burgeno-Berman, of Cardiff-by-the-Sea, California, created this dinner salad because she wanted to avoid simple carbs, like pasta, and eat more beans.

Ingredients

  • 3 tablespoons lemon juice, divided
  • 3 tablespoons olive oil, divided
  • 1 tablespoon minced garlic, divided
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon pepper, divided
  • 1 1/2 teaspoons ground cumin, divided
  • 2 boned, skinned chicken breast halves (1 lb. total)
  • 2 tablespoons tahini (sesame paste)
  • 2 cans (15 oz. each) chickpeas, drained and rinsed
  • 2 tomatoes, chopped
  • 1/2 red onion, thinly sliced
  • 1/2 sliced red bell pepper
  • 1 cup flat-leaf parsley
  • 6 ounces crumbled goat's-milk feta cheese

Nutrition Information

  • calories 503
  • caloriesfromfat 51 %
  • protein 29 g
  • fat 29 g
  • satfat 8.9 g
  • carbohydrate 32 g
  • fiber 8.3 g
  • sodium 1175 mg
  • cholesterol 76 mg

How to Make It

  1. Heat grill to high (450° to 550°). Mix 1 tbsp. each lemon juice and oil, 1 tsp. garlic, and 1/2 tsp. each salt, pepper, and cumin in a medium bowl. Add chicken and turn to coat.

  2. Grill chicken, turning once, until cooked through and browned, about 10 minutes. Let rest, covered, 5 minutes.

  3. Whisk together remaining 2 tbsp. each lemon juice and oil, 2 tsp. garlic, 1/2 tsp. each salt and pepper, and 1 tsp. cumin with the tahini in a large bowl. Add chickpeas, tomatoes, onion, and bell pepper and toss to coat. Divide among 4 plates. Slice chicken and set on top. Sprinkle salads with parsley and cheese.

  4. Note: Nutritional analysis is per serving.