Mediterranean Chicken Salad with Glazed Chickpeas
Tender, boneless chicken breasts are dry-rubbed before grilling, and served atop a tri-color salad mix with glazed chickpeas, mounds of shredded carrots, shredded beets and feta cheese. Drizzle with mayonnaise, buttermilk and pesto dressing.
1 cup mayonnaise
1 cup buttermilk
1⁄2 cup prepared pesto
3⁄4 cup balsamic vinegar
2 cups canned chickpeas, drained
2 tbsp. cumin powder
2 tbsp. oregano
2 tbsp. rosemary
2 lb. boneless chicken breasts
Olive oil, as needed
16 cups tri-colore salad mix
12 squares flatbread
3 cups carrots, shredded
3 cups roasted beets, shredded
8 oz. feta cheese, cubed
1. In a bowl, whisk together mayonnaise, buttermilk and pesto until smooth. Season to taste and reserve refrigerated, at least 1 hr.
2. Meanwhile, in a skillet over medium heat, reduce balsamic vinegar by half. Add chickpeas and toss to coat. Season to taste and reserve.
3. Combine cumin, oregano and rosemary. Brush chicken breast with olive oil; rub with spice blend; season with salt and pepper. Grill until done. Cool slightly and slice.
4. In a large bowl, toss tri-colore salad mix with dressing to lightly coat. Plate salad mix atop warm flatbread. Top with chicken slices, glazed chickpeas, mounds of shredded carrots, shredded beets and feta cheese. Drizzle with added dressing to garnish.