Marinated Chicken and Chickpea Salad

recipe
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).

Yield:

6 servings (serving size: about 1 cup chicken salad and about 1/2 cup arugula)

Recipe from

Oxmoor House

Recipe Time

Prep: 20 Minutes
Chill: 1 Hours

Nutritional 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

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

Preparation

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

Note:

Oxmoor House Healthy Eating Collection

January 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note