American · Lunch
American Garden Chicken Salad (GLP-1)
Grilled boneless chicken breast sliced over crisp mixed greens, cucumber and radish, finished with a light apple-cider-vinegar mustard dressing and warm chickpeas folded through for fibre and staying power. A protein-forward take on the classic garden chicken salad built for smaller, easy-to-digest portions.
$4
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
392.4Calories
39.6gProtein
13.7gFat
24.5gCarbs
7.2gSugar
8.3gFiber
1112mgSodium
109.3mgChol
Instructions
1
Prep
Flatten the chicken breast to even thickness, rub with 1 tsp olive oil, garlic powder, smoked paprika, half the salt, and pepper. Thinly slice the cucumber and radish.
2
Whisk
Combine the remaining 1 tsp olive oil with apple cider vinegar, Dijon mustard, honey, remaining salt, and pepper until glossy.
3
Grill
Heat a griddle over high heat and cook the chicken 5 to 6 minutes per side until firm and internal temperature reaches 75°C (165°F).
4
Rest
Transfer the chicken to a board and rest 3 minutes, then slice diagonally. Warm the chickpeas in a small saucepan over medium heat 1 to 2 minutes.
5
Plate
Arrange greens, cucumber, and radish in a bowl, scatter warm chickpeas on top, fan sliced chicken across, and drizzle with vinaigrette.
Serves
1 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 130g4.6 oz boneless skinless chicken breast
- 80g2.8 oz mixed salad greens
- 100g3.5 oz cucumber
- 60g2.1 oz radish
- 90g3.2 oz cooked chickpeas, drained
- 0.5 tsp0.5 tsp garlic powder
- 0.5 tsp0.5 tsp smoked paprika
- 0.4 tsp0.4 tsp salt
- 0.25 tsp0.25 tsp black pepper
- 2 tsp10 ml olive oil
- 1 tbsp15 ml apple cider vinegar
- 0.5 tsp0.5 tsp Dijon mustard
- 0.25 tsp0.25 tsp honey