Description
A lighter and tastier version of a typical chopped salad.
Ingredients
Scale
- 1 teaspoon coconut oil (or other neutral oil)
- 2 boneless chicken breasts, cut into small pieces
- 1/2 cup drained chickpeas
- mixed greens
- small bunch fresh cilantro, roughly torn
- 1/2 cup sliced bell peppers (assorted colors)
- 1/4 cup goat cheese
Spice Blend
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon both sea salt and ground black pepper
- 1/2 teaspoon tapioca powder (optional)
Mix all ingredients in a small bowl
Cilantro Lime Honey Dressing
- 1 large lime, juiced
- 2 tablespoons olive oil
- 1 teaspoon honey
- 1 garlic clove, minced
- 1 heaping tablespoon fresh cilantro, chopped finely
- 1 pinch red pepper flakes
- 1 pinch each sea salt and ground black pepper
Combine all ingredients in a jar with a lid, shake or stir to combine and set aside until needed.
Instructions
- Heat a medium sized skillet and the coconut oil, up over medium heat. Toss the chicken with the spice blend. When the pan is hot, add in the chicken and spread out so that it is an even layer. Let cook without moving the pieces around for 4 minutes.
- Toss the chicken to flip the pieces over. Add in the chickpeas and mix around slightly and let cook for 2 minutes or until the chicken is cooked through.
- Remove the chicken and chickpeas from the heat to let cool slightly (you can pour it into a bowl or onto a plate to cool quicker).
- To assemble the salad, place the mixed greens and cilantro in a shallow bowl or plate. Place the sliced bell peppers around and add in the chicken and chickpea mixture. Top with the goat cheese and the salad dressing. Serve and enjoy.
Notes
I used lunchbox bell peppers for this salad. I like using these smaller peppers, so I can use several (3) colors in one salad without any waste.
- Prep Time: 10
- Cook Time: 5
- Category: salad
- Method: stove top
- Cuisine: salad