- Chicken breast - Chickpeas - Cherry tomatoes - Cucumber - Spanish onion
- Feta - Kalamata olives - Herbs - Lemon Herb Dressing
Make the Lemon Herb dressing.
Add all of the ingredients for the lemon herb dressing to a bowl and whisk to combine.
Poach the chicken.
Fill a large pot with water. Bring to a medium heat and then add the chicken. Poach until cooked through and then shred using two forks.
Assemble the ground chicken chickpea salad.
To a large mixing bowl or salad bowl, add all of the ingredients for the chicken chickpea salad. Drizzle the dressing over the top of the salad and toss to combine.
Store the leftover salad in an airtight container in the fridge for 2-3 days.