chicken and chickpea green goddess power salad - Healthy Seasonal Recipes


  • ½ cup crumbled feta cheese
  • 1 cup canned chickpeas, drained and rinsed
  • ½ European cucumber, seeded and cut into chunks
  • 1 carrot, peeled, and cut into paper-thin ribbons with vegetable peeler
  • 8 cups spring greens, washed and spun dry
  • 1 teaspoon chopped tarragon, optional
  • 1 tablespoon chopped parsley
  • + 10 more ingredients
    • 2 tablespoons chopped chives
    • 4 teaspoons sesame tahini sauce
    • 1/3 cup non-fat buttermilk
    • ½ avocado, skin and pit removed
    • 1 teaspoon salt, divided
    • 2 teaspoons Italian Seasoning herb mix
    • ¼ cup red wine vinegar, divided
    • ¼ cup cold water
    • 1 pound boneless skinless chicken breast, tenders removed
    • 3 cloves garlic, peeled

Place garlic cloves in a large Ziploc bag, press air out and seal the bag. Smash garlic with the smooth side of a meat mallet. Open bag and add chicken breasts. Press air out of bag and reseal. Pound meat through the bag until the thickest part of the breast is level with the thinnest, about 3/4 ...

View full recipe at SpringPad


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