Grilled Chicken and Pomegranate Chickpea Salad with Mint-Lemon Vinaigrette
This vibrant Mediterranean-inspired salad combines juicy grilled chicken, sweet-tart pomegranate seeds, hearty chickpeas, crisp vegetables, and fresh herbs. A refreshing mint-lemon vinaigrette ties everything together, making it a perfect light yet satisfying meal for lunch or dinner. It’s naturally gluten-free, high in protein, and full of antioxidants.
Time
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
Servings: 4
Ingredients
For the Salad
2 medium boneless skinless chicken breasts
1 cup cooked chickpeas (or canned, drained and rinsed)
1 cup pomegranate seeds
1 cup cucumber, diced
1 cup cherry tomatoes, halved
½ cup red onion, thinly sliced
½ cup fresh parsley, chopped
¼ cup fresh mint, chopped
3 cups mixed greens (arugula, spinach, or romaine)
For the Chicken Marinade
2 tbsp olive oil
1 tbsp lemon juice
2 cloves garlic, minced
1 tsp dried oregano
Salt & pepper, to taste
For the Mint-Lemon Vinaigrette
3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tbsp red wine vinegar
1 tsp honey or maple syrup
2 tbsp fresh mint, finely chopped
½ tsp Dijon mustard
Salt & pepper, to taste
Instructions
Marinate the Chicken
In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
Coat chicken breasts in the marinade, cover, and refrigerate for at least 15 minutes (up to 2 hours for more flavor).
Grill the Chicken
Heat a grill pan or outdoor grill over medium-high heat.
Cook chicken for 5–6 minutes per side, or until fully cooked (internal temp: 165°F / 74°C).
Let rest for 5 minutes, then slice into strips.
Prepare the Mint-Lemon Vinaigrette
Whisk together olive oil, lemon juice, vinegar, honey/maple syrup, mint, Dijon mustard, salt, and pepper in a small bowl.
Assemble the Salad
In a large bowl, combine chickpeas, pomegranate seeds, cucumber, tomatoes, onion, parsley, mint, and mixed greens.
Drizzle half of the vinaigrette over the salad and toss gently.
Serve
Divide salad onto plates, top with sliced grilled chicken, and drizzle with remaining vinaigrette.
Garnish with extra mint leaves if desired.
Notes & Tips
Make it vegan → Replace chicken with grilled tofu or roasted cauliflower.
Meal prep tip → Grill chicken ahead and store separately; assemble salad fresh.
Extra crunch → Add toasted almonds or pistachios.
Dressing storage → Store vinaigrette in an airtight container in the fridge for up to 4 days.
Frequently Asked Questions
Q: Can I use bottled lemon juice instead of fresh?
A: Fresh lemon juice is recommended for the best flavor, but bottled works in a pinch.
Q: Can I swap chickpeas for another bean?
A: Yes, white beans or black beans work well, but chickpeas keep it more Mediterranean.
Q: Can I make this salad ahead?
A: Yes, prep ingredients separately and combine right before serving to keep greens fresh.
Nutritional Information
Calories: ~380 kcal
Protein: 29g
Carbs: 28g
Fat: 16g
Fiber: 7g
Sugar: 7g
Sodium: ~340mg