Chicken, Avocado and Chickpea Salad

Ingredients

• Chicken Breast120 g
• Avocado1/4 count (60 g)
• Chickpeas1/2 cup (100 g)
• Tomato1/2 count (65 g)
• Spinach1/2 cup (15 g)
• Red Cabbage1/3 cup (30 g)
• Lemon Juice1 tablespoon (15 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked chickpeas.

2. 2

   Step 2

   Heat a grill over high heat. In the meantime, add salt and pepper to the chicken and cut into bites.

3. 3

   Step 3

   Once heated, pour half the oil and add the chicken.

4. 4

   Step 4

   Lower the heat to medium and cook for 6-8 minutes while stirring from time to time.

5. 5

   Step 5

   Continue cooking until well cooked. Set aside.

6. 6

   Step 6

   In the meantime, cut the tomato and avocado into wedges.

7. 7

   Step 7

   Wash and dry the spinach leaves (you can also use arugula) and you can replace the lettuce with beets or spinach.

8. 8

   Step 8

   Cut the cabbage into strips and put in a bowl with the spinach, tomato, chickpeas, avocado and chicken.

9. 9

   Step 9

   Season with the remaining oil (it can be olive oil), lemon juice, salt and pepper to taste.

10. 10

    Step 10

    Mix well and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken, Avocado and Chickpea Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.