Marinated Chicken and Chickpea Salad

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

More From Oxmoor House

Recipe Time

Prep Time:
Chill: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 162
  • Fat: 4.6g
  • Saturated fat: 0.9g
  • Protein: 17.4g
  • Carbohydrate: 12.5g
  • Cholesterol: 40mg
  • Iron: 1.6mg
  • Sodium: 210mg
  • Calories from fat: 26%
  • Fiber: 2.5g
  • Calcium: 57mg


  • 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


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