Chicken, Chickpea and Mango Salad with Cumin Lime Dressing

Cookie Monster Cooking

Ready in: 45 minutes
Servings: 4
Gluten Free
Very Popular

Ingredients

  • about 6 to 8 ounces mixed greens or baby spinach
    Produce
  • 1 (15 ounce) can chickpeas, drained and rinsed
    Canned and Jarred
  • pinch of cumin
    Spices and Seasonings
  • ½ cup crumbled feta
    Cheese
  • 1 tablespoon honey
    Nut butters, Jams, and Honey
  • 2 tablespoons freshly squeezed lime juice
    Produce
  • 1 mango, chopped
    Produce
  • ¼ cup olive oil
    Oil, Vinegar, Salad Dressing
  • pinch of paprika
    Spices and Seasonings
  • freshly ground pepper, to taste
    Produce
  • ½ of a small red onion, thinly sliced
    Produce
  • 1 tablespoon red wine vinegar
    Oil, Vinegar, Salad Dressing
  • ¼ teaspoon salt
    Spices and Seasonings
  • salt and pepper
    Spices and Seasonings
  • 1 large boneless skinless chicken breast, cut into chunks
    Meat
  • 1 teaspoon smoked paprika
    Spices and Seasonings

Steps

  • To make the chickpeas - preheat the oven to 400 degrees. Pat the chickpeas dry with a paper towel and add to a small bowl. In another small bowl, add the olive oil, cumin, paprika and salt.
  • Whisk to combine.
  • Pour the mixture over the chickpeas and toss until the chickpeas are evenly coated.
  • Transfer to a rimmed baking sheet and spread evenly in the pan.
  • Bake for about 30 to 35 minutes, stirring once halfway through, until crispy.
  • Remove from the oven and let cool directly on the baking sheet (they’ll crisp up even more).To make the chicken - season the chicken with the cumin, paprika and a little bit of salt and pepper. Set a medium skillet over medium heat.
  • Add in the olive oil. When hot, add the chicken to the pan. Toss to coat and cook for about 5 minutes, until cooked through and browned on all sides.
  • Remove from the heat.To make the dressing - add the lime juice, vinegar, honey, cumin, salt and pepper to a small bowl.
  • Whisk to combine.
  • Add in the olive oil and whisk vigorously until smooth. Set aside. To assemble - add some of the greens to each bowl. Top with some of the chickpeas, chicken, mango, red onion and feta.
  • Drizzle with some of the dressing.

Nutrition

  • Calories: 377.85  cal  (18.89%)
  • Fat: 20.93  g  (32.2%)
  • Saturated Fat: 5.15  g  (32.16%)
  • Carbohydrates: 33.87  g  (11.29%)
  • Sugar: 14.79  g  (16.43%)
  • Cholesterol: 34.77  mg  (11.59%)
  • Sodium: 915.56  mg  (39.81%)
  • Protein: 16.46  g  (32.93%)
  • Vitamin K: 219.78  µg  (209.31%)
  • Vitamin C: 125.87  mg  (152.56%)
  • Vitamin A: 7132.89  IU  (142.66%)
  • Manganese: 1.41  mg  (70.25%)
  • Vitamin B6: 1.17  mg  (58.74%)
  • Folate: 171.94  µg  (42.98%)
  • Fiber: 8.3  g  (33.19%)
  • Vitamin E: 4.61  mg  (30.73%)
  • Phosphorus: 260.86  mg  (26.09%)
  • Vitamin B3: 4.67  mg  (23.35%)
  • Magnesium: 89.54  mg  (22.38%)
  • Potassium: 778.68  mg  (22.25%)
  • Vitamin B2: 0.38  mg  (22.07%)
  • Selenium: 14.88  µg  (21.26%)
  • Calcium: 189.44  mg  (18.94%)
  • Iron: 3.35  mg  (18.63%)
  • Copper: 0.3  mg  (15.19%)
  • Zinc: 1.95  mg  (13.02%)
  • Vitamin B5: 1.29  mg  (12.9%)
  • Vitamin B1: 0.18  mg  (11.73%)
  • Vitamin B12: 0.37  µg  (6.22%)

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