Grilled Chicken and Chick Pea Salad Recipe

The heat is creeping its way up outside today and a healthy, hearty salad seems like the ideal lunch. On workdays, one of my go-to’s is the Chicken and Chick Pea Salad from Mediterranean Grill in Boston for around $8. Some of the local spots mix up all the ingredients to their salads in a big bowl with the dressing, but I love how Med Grill serves it cold from the refrigerator as is, not mixed.

The dressing is on the side, with each section of veggies and toppings divided out more like Cobb Salad, with a soft pita served with it. It is so good and the ingredients mesh so well together. I thought they made the dressing and I asked for the recipe only to find out it is good ol’ Ken’s! I realized it would be just as easy to create this satisfying salad at home, with as little or as much of each ingredient as you like; that is the fun thing about salads: you can make them a million different ways. Here’s how to make this one though:

What you will need:

Grilled Chicken (one piece per person, sliced)

Chick Peas (Garbanzo Beans), canned – drained and rinsed

Mixed Greens (a few cups per person depending on serving size)

Plum Tomatoes, washed, dried, and cut up

Roasted Red Peppers (homemade or jarred), sliced

Red Onion, thinly sliced

Feta Cheese, Crumbled

Balsamic Vinaigrette such as Ken’s Balsamic & Basil Vinaigrette (or homemade with olive oil and balsamic vinegar, herbs like basil/cilantro/parsley, salt, pepper, lemon juice, garlic), 2 tbsp per person

What to do:

Wash, grill, slice, cut, measure and crumble all the ingredients above onto a large platter over the mixed greens or for one serving, layer each item into a bowl, drizzle on the dressing to taste, and enjoy for lunch or dinner this summer or year round!



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