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Chef Megan Mitchell

Online Cookbook

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
  • Grapeseed oil
  • 3 cups baby spinach, roughly chopped
  • 2 cups butter leaf lettuce, roughly chopped
  • 2 green onions, finely minced
  • 1/4 cup basil, roughly chopped
  • 1/4 cup mint, roughly chopped
  • 1 large avocado, sliced
  • 1 cup garbanzo beans, drained and rinsed
  • 1/4 cup red wine vinegar
  • 3 tbsp. olive oil
  • 1 tbsp. honey
  • 1 tbsp. Za’atar seasoning
  • 1 tsp. dried oregano
  • Salt and pepper, to taste


  1. Preheat your grill to 400°F, or if using a grill pan to medium heat. Clean and oil the grates.

  2. Place 1 piece of chicken in a resealable bag and pound out with the flat side of 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 grapeseed oil and a sprinkling of salt and pepper. Once the grill/grill pan is up to heat, grill the chicken about 4-5 minutes per side or until cooked through and lightly charred. 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 1/2-inch thick strips.

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

    Recipe Courtesy of Megan Mitchell

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