Grilled Chicken & Chickpea Salad
Servings: 1
Ingredients:
1/4 cup Plain Greek Yogurt
1 tbsp Mayo of choice
1/4 tsp Garlic Powder
1 tbsp Lemon Juice
Sea Salt & Black Pepper
2 Chicken Thighs (boneless, skinless)
Big Handful Baby Kale
1/2 cup Chickpeas (cooked)
2 tbsp Radishes (chopped)
2 tbsp Basil Leaves (chopped)
1 tbsp Chives (chopped)
Directions:
In a bowl, combine the yogurt, mayo, garlic, and lemon juice. Season with salt and pepper.
Place half of the dressing in another bowl and add the chicken. Mix well to coat the chicken in the dressing. Set aside for about 10 mins.
Preheat the grill to medium-high heat.
Remove the chicken from the marinade and shake off the excess. Discard the remaining marinade. Cook the chicken flat on the grill for six to eight minutes on each side or until cooked through. Remove the chicken from the grill and let it rest for five minutes. Chop into bite-sized pieces.
To assemble the salad, add the kale, chickpeas, radishes, basil, and chicken to a bowl. Add the remaining yogurt dressing and top with chives. Enjoy!
Nutritional Info:
Protein: 49g
Fat: 15g
Carbs: 32g
Fibre: 8g
Cals: 460