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Grilled Chicken Salad with Herbs, Avocado and Garbanzo Beans

  • Complexity: medium
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Grilled Chicken Salad with Herbs, Avocado and Garbanzo Beans


  • 3 chicken breasts, boneless and skinless
  • Salt and pepper, to taste
  • Vegetable oil
  • 3 cups baby spinach, roughly chopped
  • 2 cups butter leaf lettuce, roughly chopped
  • 2 green onions, minced
  • ¼ cup basil, chopped
  • ¼ cup mint, chopped
  • 1 cup garbanzo beans, rinsed and drained
  • 1 avocado, sliced
  • ¼ cup red wine vinegar
  • 3 tbsp. olive oil
  • 1 tbsp. honey
  • 1 tsp. dried oregano
  • 1 tbsp. Za’atar seasoning
  • Salt and pepper, to taste


  1. Preheat your grill to 400°F. Clean and oil the grates.

  2. Place 1 piece of chicken in a resealable bag and gently pound out with a meat tenderizer or rolling pin. You want it about ½ inch thick. Place on a plate or baking sheet, repeat with remaining breasts.

    Drizzle both sides with a little vegetable oil and a sprinkling of salt and pepper. Once the grill is up to heat, grill the chicken about 5 minutes per side or until cooked through. Remove and let cool.

  3. While the chicken is grilling make the dressing. Place all of the ingredients in a bowl or jar and stir/shake to combine. Taste for seasoning adding more salt or pepper if needed.

    Once the chicken is cool enough to handle slice into thin strips.

  4. To assemble the salad, place both lettuces into a large, shallow bowl. Sprinkle the green onions, basil and mint over the lettuce. Next add the garbanzo beans and the avocado followed by the chicken. Pour the dressing over the salad and toss right before serving.


    Recipe Courtesy of Megan Mitchell

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©2017 Megan Mitchell