Spanish Chicken Salad
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This Spanish chicken salad is one of my go to meals when I want something delicious but don't have much time. The whole thing comes together in under an hour, and most of that is just cooking the chicken. What I love most is how versatile it is, and the chickpeas add such wonderful protein and fiber to keep you satisfied. The combination of red wine vinegar and lemon juice creates this bright, tangy dressing that really brings all the fresh ingredients to life. It's perfect for meal prep, tastes even better the next day, and costs just a few dollars to make. Trust me, once you try this one, you'll be making it constantly.
Ella x
Ingredients
- 500 gboneless chicken breast
- 120 mlolive oil
- 60 mlred wine vinegar
- 30 mllemon juice
- 15 gdijon mustard
- 10 gpaprika
- 5 ggarlic powder
- 5 gsalt
- 2 gblack pepper
- 30 gchopped fresh parsley
- 60 gchopped red onion
- 150 gcrumbly feta cheese
- 150 gcanned chickpeas
- 150 gjuicy tomatoes
Detail level
Instructions
- 1
In a large bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, paprika, garlic powder, salt, and black pepper.
- 2
Add the chopped parsley, red onion, crumbled feta cheese, chickpeas, and diced tomatoes to the bowl.
- 3
Add the boneless chicken breast to the bowl and toss gently to combine.
Tip: Make sure the chicken is coated with the dressing evenly.
- 4
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- 5
Just before serving, give the salad a gentle toss to redistribute the ingredients.
- 6
Serve the Spanish Chicken Salad chilled, garnished with additional parsley if desired.
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