Chicken-Garbanzo Salad

Chicken-Garbanzo Salad
Photo by Oxmoor House

Ingredients

  • 4 lemon wedges
  • 1 (9-ounce) package frozen cooked chopped chicken breast, thawed
  • 1 cup chopped seeded cucumber (about 1 small)
  • 1/3 cup (1.3 ounces) feta cheese with cracked pepper, crumbled
  • ½ cup plain fat-free yogurt
  • 1 cup chopped seeded cucumber (about 1 small)
  • 2 garlic cloves, minced
  • + 15 more ingredients
    • 1/3 cup (1.3 ounces) feta cheese with cracked pepper, crumbled
    • 2 cups prepackaged baby spinach leaves
    • ¼ teaspoon salt
    • ¼ cup chopped fresh mint or basil
    • ¼ cup chopped fresh mint or basil
    • ¼ teaspoon salt
    • 4 lemon wedges
    • ½ cup chopped green onions (about 4 small)
    • 2 cups prepackaged baby spinach leaves
    • 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
    • 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
    • ½ cup chopped green onions (about 4 small)
    • 1 (9-ounce) package frozen cooked chopped chicken breast, thawed
    • 2 garlic cloves, minced
    • ½ cup plain fat-free yogurt

Combine first 8 ingredients; toss gently. Gently fold in spinach leaves and feta cheese. Serve salad with lemon wedges.

View full recipe at My Recipes

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