Chicken and Chickpea Salad
Nutrition per serving
| Calories | 400 kcal |
| Protein | 52.3 g |
| Carbs | 31 g |
| Fats | 7.5 g |
| Saturated Fat | 1.4 g |
| Monounsaturated Fat | 1.8 g |
| Polyunsaturated Fat | 1.7 g |
| Sugars | 13.4 g |
| Fiber | 8 g |
| Sodium | 398 mg |
Ingredients
| Chicken Breast | |
| Chickpeas (garbanzo beans, bengal gram), canned, rinsed in tap water, drained | |
| Iceberg Lettuce | |
| Tomatoes, Red, Ripe | |
| Red Onion | |
| Sweetcorn | |
| Carrot | |
| Salad dressing, italian dressing, fat-free |
1. Use pre-cooked chicken or bake the chicken breast wrapped in foil in the oven for 40 minutes. Cut the chicken into slices.
2. Cut the cherry tomatoes in half and slice the red onion.
3. Place all of the salad vegetables into a bowl, then add the chicken and chickpeas on top and drizzle over the salad dressing.