Chick Chick Salad(6 Servings)
A vibrant, protein-packed salad combining tender chicken, creamy avocados, and fresh vegetables, perfect for a light, flavorful meal or picnic centerpiece.
Ingredients
- 3 c. cooked chicken breasts, cut into bite-size pieces
- 1 (15.5 oz.) can garbanzos ⓘ
- 1 (10 oz.) pkg. frozen green peas ⓘ
- 7 green onions, divided ⓘ
- 2 large ripe avocados ⓘ
- 2 Tbsp. vegetable oil ⓘ
- 1/4 c. light mayonnaise ⓘ
- 1/4 c. plain yogurt ⓘ
- juice of 2 limes ⓘ
- 1 tsp. salt ⓘ
- 1 tsp. freshly ground black pepper ⓘ
- 1 tsp. ground cumin ⓘ
Instructions
- In a medium bowl, combine the cooked chicken, drained and rinsed garbanzos, green peas, and 6 thinly sliced green onions.
- Cover and refrigerate the mixture.
- Peel, pit, and slice the avocados, then combine in a food processor or blender with vegetable oil, mayonnaise, yogurt, lime juice, salt, pepper, and cumin.
- Process until smooth. Transfer the dressing to a bowl, cover, and refrigerate.
- When ready to serve, mix the salad ingredients with the dressing.
- Garnish with the remaining green onion, thinly sliced.
Tips & Substitutions
For a creamier dressing, consider adding a bit more yogurt or mayonnaise. If you want to add some extra flavor, try incorporating fresh herbs like cilantro or parsley. You can substitute canned chickpeas with cooked lentils for a different texture. If avocados aren’t available, you could use diced apples for a sweet twist.
Serving Suggestions
This Chick Chick Salad pairs wonderfully with a side of crusty bread or tortilla chips for a satisfying meal. You can also serve it on a bed of mixed greens for added freshness. It makes a fantastic filling for wraps or sandwiches. For a hearty option, consider serving it alongside Chicken Conchalata or a bowl of Bacon And Baked Potato Soup.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To prevent the avocados from browning, consider adding a bit more lime juice to the salad before storing. When ready to eat, give the salad a quick toss to redistribute the dressing. If it seems dry, add a little extra yogurt or mayo to freshen it up.
Nutrition & Diet Analysis (per serving)
Each serving of Chick Chick Salad(6 Servings) contains roughly 422 calories, with 25g protein, 43g carbohydrates, and 24g fat. It is an excellent source of iron (222% of the Daily Value), calcium (58% of the Daily Value), and protein (50% of the Daily Value), and a good source of vitamin C and vitamin A. Note that it is relatively high in sodium, at 1329mg per serving (58% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use leftover chicken for this salad?
Absolutely! Leftover roasted or grilled chicken works perfectly in this recipe. Just ensure it is chopped into bite-sized pieces for even mixing. This is a great way to utilize leftover chicken from other meals, making it a convenient option for busy weeknights.
Is there a way to make this salad vegan?
Yes, you can easily make this salad vegan by using chickpeas and substituting the chicken with tofu or tempeh. For the dressing, replace the yogurt and mayonnaise with plant-based alternatives. This way, you can still enjoy the creamy texture and flavor without any animal products.
How can I make the salad spicier?
To add some heat, consider incorporating diced jalapeños or a dash of hot sauce into the salad. You can also sprinkle some cayenne pepper into the dressing for a subtle kick. Adjust the spice level to your taste to create a perfect balance of flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).