Light Chicken Salad Recipe With Chickpeas

I made a huge batch of chicken salad for dinner tonight. I wanted something that would last all weekend. I don’t plan on doing much this weekend. (I always say that) but I feel like I’ve been going lately and need something relaxing and calm. I want to lie around the house, catch up on work, spend time with Grumples, and maybe do a little painting. I’ll most likely prepare some more “all weekend” long meals to go in the fridge. This chicken salad was inspired by the broccoli salad Emilee, and I made several times last week. We’ve been craving chicken salad for a long time, but the ones at the grocery store and restaurants aren’t that healthy. We wanted something light and healthy.

The salad was super yummy and incredibly filling. If you don’t like chicken, you can replace it with eggs or tuna.

Ingredients:
2 lbs boneless, skinless chicken breast
1 cup light olive oil-based mayonnaise
1/2 tsp garlic powder
2 tbsp apple cider vinegar
2 packets stevia
1 can chickpeas, drained
2 cups purple grapes
1/2 medium onion chopped.

You can cook the chicken however you like. I love the taste of grilled chicken salad. I cooked the chicken on the indoor grill and then placed it in the freezer for 10 minutes to cool down.

After the chicken is cold, remove it from the freezer and dice it up.

In a mixing bowl, combine garlic powder, mayonnaise, apple cider vinegar, and stevia.

Add the garbanzo beans, onions, and grapes to the bowl with the chicken.

Add the mayonnaise sauce to the bowl with the other ingredients.

Mix well! The longer you refrigerate, the thicker and more flavorful the chicken salad will be.

You can add the chicken salad to a wrap. 

I added mine to a fresh arugula with almonds, sweet potato fries, and pumpkin seeds.

You can also top whole grain crackers for an afternoon snack with chicken salad.

The recipe makes 13 servings. Serving size: 3/4 cup
Per Serving 141 calories, 7 g carbs, 6 g fat, 13 g protein, 1 g fiber, 2 g sugar