ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Marinated Chicken and Chickpea Salad

Prep time 20 mins
Chill time 1 hr
Yield 6 servings (serving size: about 1 cup chicken salad and about 1/2 cup arugula)
With the variety of cooked chicken products now available, this chicken salad takes no time at all. Be aware, however, that convenient items like cooked chicken strips or frozen chicken chunks often contain about 700mg more sodium than freshly baked chicken (per 3-ounce serving). If you are concerned about sodium in your diet, opt for cooking your own chicken (about 60mg sodium per 3-ounce serving).

Ingredients

  • 2 cups chopped cooked chicken
  • 1/4 cup fresh lemon juice (about 3 lemons)
  • 2 tablespoons chopped freshparsley
  • 1 tablespoon chopped fresh mint
  • 2 tablespoons julienne-cut radish
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (15.5-ounce) can chickpeas (garbanzo beans), drained and rinsed
  • 1 small garlic clove, minced
  • 3 cups arugula or spinach leaves

Nutrition Information

  • calories 162
  • fat 4.6 g
  • satfat 0.9 g
  • protein 17.4 g
  • carbohydrate 12.5 g
  • cholesterol 40 mg
  • iron 1.6 mg
  • sodium 210 mg
  • caloriesfromfat 26 %
  • fiber 2.5 g
  • calcium 57 mg

How to Make It

  1. Combine first 10 ingredients; toss well. Cover and chill at least 1 hour. Serve over arugula.

Oxmoor House Healthy Eating Collection