How To Prepare
In a large bowl, whisk together the orange juice, lemon juice, garlic, mustard and pepper. Whisk in the olive oil until well blended. Add the chicken, chickpeas, cucumber, onion and peaches; stir and toss to coat well. Store in refrigerator until ready to serve.
To serve, divide the salad greens according to your individual serving size. Top each with your prescribed amount of the chicken mixture. Sprinkle with the mint.
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Ingredients
- 1/4 cup orange juice
- 1 Tbsp lemon juice
- 1 garlic clove, crushed with a garlic press
- 1/2 Tbsp Dijon mustard
- 1 dash of pepper, to taste
- 1/4 tsp olive oil
- 1 pound cooked, diced chicken breast meat (1 lb.)
- 1 1/2 cup canned no salt added chickpeas (garbanzo beans) (15½ oz), rinsed and drained
- 1/2 1/2 cucumber, peeled and sliced 1/4-inch thick
- 1/2 small red onion, finely chopped
- 3/4 cup peaches (about 6), diced
- 3 cup mixed salad greens (4 oz)
- 6 Tbsp chopped fresh mint (1 oz)
Ingredients
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