Chicken Salad with Chickpeas and Roasted Red Peppers

Name: Chicken Salad with Chickpeas and Roasted Red Peppers
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1½ lbs (680 g) boneless, skinless chicken breasts, patted dry; 1 can (15 oz) (425 g) canned chickpeas, drained and rinsed; 1 cup (200 g) jarred roasted red peppers, drained, drained and cut into ¾-inch (2 cm) pieces; ½ medium (60 g) red onion, thinly sliced; ¼ cup (10 g) fresh flat-leaf parsley, finely chopped; ½ cup (75 g) crumbled feta cheese, crumbled or cubed; ½ cup (65 g) kalamata olives, pitted, pitted and halved lengthwise; 6 cups (200 g) mixed salad greens (optional); 1 tablespoon (15 ml) olive oil; kosher salt, to taste; freshly ground black pepper, to taste; ¼ cup (60 ml) fresh lemon juice, freshly squeezed; 1 teaspoon (5 g) Dijon mustard; 1 clove (3 g) garlic clove, minced; ⅓ cup (80 ml) extra-virgin olive oil

From the MyKitchenBank Kitchen

A vibrant Mediterranean salad that's both protein-rich and vegetable-forward, featuring succulent pan-seared chicken breast paired with creamy chickpeas, bright roasted red peppers, and crisp red onion. The silky lemon-garlic dressing ties everything together with fresh feta cheese and briny kalamata olives adding the finishing touches. Serve over mixed greens as a light lunch or enjoy as a hearty main course.

Prep: 20 min
Cook: 15 min
Wait: 10 min
Total: 45 min
Makes: 4 servings (about 1½–2 cups salad each)

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Ingredients

4 servings

For the salad
1½ lbs (680 g) boneless, skinless chicken breasts, patted dry
1 can (15 oz) (425 g) canned chickpeas, drained and rinsed
1 cup (200 g) jarred roasted red peppers, drained, drained and cut into ¾-inch (2 cm) pieces
½ medium (60 g) red onion, thinly sliced
¼ cup (10 g) fresh flat-leaf parsley, finely chopped
½ cup (75 g) crumbled feta cheese, crumbled or cubed
½ cup (65 g) kalamata olives, pitted, pitted and halved lengthwise
6 cups (200 g) mixed salad greens (optional)
1 tablespoon (15 ml) olive oil
kosher salt, to taste
freshly ground black pepper, to taste
For the lemon dressing
¼ cup (60 ml) fresh lemon juice, freshly squeezed
1 teaspoon (5 g) Dijon mustard
1 clove (3 g) garlic clove, minced
⅓ cup (80 ml) extra-virgin olive oil

Equipment (8)

Large skillet (10-inch / 25 cm)
Large mixing bowl (3-quart / 3-liter capacity)
Small bowl (for dressing)
Cutting board
Chef's knife
Instant-read thermometer
Whisk
Wooden spoon

Steps

Before you start

Remove chicken from refrigerator 30 minutes before cooking for even heat distribution
Prep all vegetables (slice onion, chop parsley, drain peppers and chickpeas) before you start cooking
Use an instant-read thermometer to verify chicken doneness—do not rely on color alone
Have a cutting board and sharp knife ready to cube the warm chicken

1
Prepare and season chicken
- Pat the chicken breasts dry with paper towels—this prevents steaming and allows a golden crust to form.
- Season both sides generously with kosher salt and freshly ground black pepper.
- Let the seasoned chicken sit at room temperature while you prepare the other ingredients.
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Ready when: Chicken is patted dry and evenly seasoned on all sides
Tip: Room-temperature chicken cooks more evenly than cold chicken straight from the fridge
2
Sear chicken until goldenOven 165°F / 75°C
- Heat 1 tablespoon olive oil in a large 10-inch (25 cm) skillet over medium-high heat until it shimmers, about 1 minute.
- Carefully place the chicken in the pan and resist moving it for 6–7 minutes—this develops a golden, caramelized crust.
- Flip and cook the other side for 6–7 minutes until the internal temperature reaches 165°F (74°C) when checked with an instant-read thermometer inserted in the thickest part.
- The chicken should be golden brown on both sides.
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Ready when: Chicken is golden brown and internal temperature reaches 165°F (74°C)
Tip: Avoid moving the chicken—letting it sit undisturbed creates a flavorful crust without sticking
3
Rest and dice chicken
- Transfer the cooked chicken to a cutting board and let it rest for 10 minutes.
- This allows the juices to redistribute, keeping the meat tender.
- Once cool enough to handle, cut the chicken into ¾-inch (2 cm) cubes.
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Ready when: Chicken is fully cooled and cut into uniform cubes
Tip: Cutting the chicken slightly larger (¾ inch rather than tiny pieces) prevents it from becoming mushy when tossed with the dressing
4
Whisk together dressing
- In a small bowl, combine ¼ cup (60 ml) fresh lemon juice, 1 teaspoon Dijon mustard, 1 minced garlic clove, and a pinch each of kosher salt and freshly ground black pepper.
- Whisk to combine and let sit for 1 minute to allow the garlic and mustard to flavor the lemon juice.
- While whisking constantly, slowly drizzle in ⅓ cup (80 ml) extra-virgin olive oil in a thin stream until the dressing is creamy and well emulsified.
- Taste and adjust the seasoning to your preference.
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Ready when: Dressing is creamy, smooth, and well emulsified
Tip: Add the oil slowly while whisking to create a stable emulsion; if it breaks, start fresh with a small amount of lemon juice and slowly whisk the broken dressing back together
5
Combine salad components
- In a large mixing bowl, gently combine the cooled diced chicken, 1 drained can (425 g) of chickpeas, 1 cup (200 g) drained roasted red peppers (cut into ¾-inch / 2 cm pieces), ½ thinly sliced red onion, ¼ cup (10 g) finely chopped fresh parsley, ½ cup (75 g) crumbled feta cheese, and ½ cup (65 g) halved kalamata olives.
- Fold gently with a wooden spoon or spatula to avoid crushing the delicate chickpeas and crumbling the feta too much.
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Ready when: All ingredients are distributed evenly throughout the salad
Tip: Mix gently to keep the chickpeas whole and the feta in crumbles rather than a fine powder
6
Dress and serve
- Pour the prepared lemon dressing over the salad and toss gently until all ingredients are evenly coated.
- You can serve the salad immediately on a bed of 6 cups (200 g) fresh mixed greens for a lighter meal, or enjoy it as a hearty main course salad on its own.
- Divide among 4 plates or bowls and serve while the salad is still cool.
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Ready when: Salad is evenly dressed and ready to serve
Tip: For the crispest salad, serve immediately; for chilled salad, refrigerate for up to 2 hours before serving

Good to know

Tips

Serve this salad over cooked grains like quinoa, farro, or barley for a heartier grain bowl variation
Add diced cucumber, halved cherry tomatoes, or fresh herbs like mint and dill to expand the flavor profile and add more crunch
This salad pairs beautifully with crisp white wines such as Sauvignon Blanc, Pinot Grigio, or Vermentino
Leftover salad makes an excellent sandwich filling—layer it between slices of whole-grain bread or pita with fresh lettuce and additional greens

Make ahead

You can prepare all components separately up to 1 day in advance. Cook and cube the chicken, slice the vegetables, and prepare the dressing in separate airtight containers and refrigerate. Assemble the salad just before serving to maintain the crispest texture and the most vibrant presentation. The dressing can be made up to 3 days ahead and stored covered in the refrigerator.

Storage & reheating

Refrigerate the dressed salad in an airtight container for up to 3 days. The salad will gradually soften as the lemon dressing soaks into the ingredients, but it remains delicious. Do not freeze. To serve leftovers, simply remove from the refrigerator and let sit at room temperature for 10–15 minutes to take the chill off, or enjoy straight from the fridge for a more refreshing meal.

Substitutions

kalamata olives, pitted → Castelvetrano olives, pitted green olives, or Niçoise olives. Castelvetrano olives are buttery and mild; green olives are crisper and slightly more briny; Niçoise are small with a fruity flavor
crumbled feta cheese → Crumbled goat cheese or ricotta salata. Goat cheese adds tang and creaminess; ricotta salata is firm, crumbly, and has a subtle nutty flavor
jarred roasted red peppers, drained → 2 large fresh red bell peppers, roasted and peeled, or 1 cup (170 g) fresh raw red bell pepper strips. To roast fresh peppers, char them directly over a gas flame or under the broiler until blackened, then steam in a plastic bag for 10 minutes and peel away the skin. Raw peppers will be crunchier
extra-virgin olive oil → Walnut oil or avocado oil. Walnut oil adds nutty depth (use the same amount); avocado oil is neutral and slightly buttery (use 1/4 cup / 60 ml instead)