Description
Healthy chicken and chickpea salad with orzo, feta, and creamy balsamic dressing. A high-protein, meal prep–friendly salad that stays fresh all week.
Ingredients
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Salad
- 1/2 cup orzo, uncooked
- 1/2 bunch kale, ribs removed and thinly sliced
- 2 Persian cucumbers, diced
- 1 cup cherry tomatoes, halved
- 1 can chickpeas, drained and rinsed
- 1/2 cup pepperoncinis, roughly chopped
- 8oz cooked chicken, chopped (I used my meal prep chicken breast recipe of course!)
- 4oz feta, cubed
- 1/2 cup parsley, chopped
Creamy balsamic dressing
- 6 tablespoons extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 teaspoon garlic paste or 1 clove garlic, minced
- 1/3 plain Greek yogurt
- 1 tablespoon maple syrup
- 1 teaspoon EACH kosher salt and black pepper
- 1 teaspoon dijon mustard
Instructions
- Blend dressing ingredients together until smooth and creamy. Taste and adjust seasonings per your preference.
- Cook orzo per the package directions in a pot of salted water. Drain and toss with a little olive oil to prevent sticking.
- Add the kale to a large salad bowl and massage it with a little olive oil and salt for 2-3 minutes until it’s glossy and tender.
- Add all of the remaining ingredients. Drizzle on the dressing and toss well to combine.
Holds up well in the fridge for up to five days!
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Nutrition
- Serving Size: 1/6 recipe, about 2 heaping cups salad
- Calories: 362
- Sugar: 6.4 g
- Sodium: 542.5 mg
- Fat: 18.2 g
- Carbohydrates: 28.6 g
- Fiber: 4.6 g
- Protein: 21.1 g
- Cholesterol: 49 mg