Hot Honey Mustard & Feta Chopped Chicken Salad

Name: Hot Honey Mustard & Feta Chopped Chicken Salad
Cook time: 40 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 15 oz chickpeas drained and rinsed; 1 tbsp olive oil; 0 salt pinch; 5 cups Brussels sprouts shredded; 2 chicken breast medium; 1 tbsp olive oil; 2 tsp paprika; 1 tsp cumin; 0 salt to taste; 0 black pepper to taste; 0.375 cups olive oil; 1 lemon juice; 3 tbsp honey; 2 tbsp Dijon mustard; 3 cloves garlic; 0.25 tsp crushed red pepper; 0.5 tsp cayenne pepper; 0.5 tsp salt; 2 tbsp water; 2 chicken breast cooked and diced; 5 cups Brussels sprouts roasted; 15 oz chickpeas roasted; 14 oz artichokes drained and chopped; 1 shallot minced; 0.5 cups parsley fresh, chopped; 0.25 cups dill fresh, chopped; 0.5 cups feta cheese crumbled; 1 avocado sliced; 0.5 lemon juice; 0 feta cheese for topping, optional

A delightful combination of chopped vegetables, roasted chickpeas, sautéed chicken, fresh herbs, avocado, and feta, all tossed in a hot honey mustard dressing. This salad is perfect for a healthy and delicious meal that will boost your energy and mood.

By @foodiefromvt

Original recipe source

Hot Honey Mustard & Feta Chopped Chicken Salad

Cook time: 40 minutes

Servings: 4

Ingredients

15 oz chickpeas drained and rinsed
1 tbsp olive oil
0 salt pinch
5 cups Brussels sprouts shredded
2 chicken breast medium
1 tbsp olive oil
2 tsp paprika
1 tsp cumin
0 salt to taste
0 black pepper to taste
0.375 cups olive oil
1 lemon juice
3 tbsp honey
2 tbsp Dijon mustard
3 cloves garlic
0.25 tsp crushed red pepper
0.5 tsp cayenne pepper
0.5 tsp salt
2 tbsp water
2 chicken breast cooked and diced
5 cups Brussels sprouts roasted
15 oz chickpeas roasted
14 oz artichokes drained and chopped
1 shallot minced
0.5 cups parsley fresh, chopped
0.25 cups dill fresh, chopped
0.5 cups feta cheese crumbled
1 avocado sliced
0.5 lemon juice
0 feta cheese for topping, optional
0 parsley for garnish, optional
0 dill for garnish, optional

Instructions

Preheat the oven to 400°F. Transfer chickpeas to a baking sheet, toss with olive oil and salt. Roast for 25-30 minutes until browned and crisp. With 3-4 minutes left, place shredded Brussels sprouts on top to soften.
Pat the chicken breasts dry. Coat with olive oil, paprika, cumin, salt, and pepper. Heat a skillet over medium-high heat, cook chicken for 8-10 minutes on one side, then flip and cook for another 6-8 minutes until it reaches an internal temperature of 165°F. Set aside to rest.
Make the dressing by combining olive oil, lemon juice, honey, Dijon mustard, garlic, crushed red pepper, cayenne pepper, salt, and water. Blend until creamy.
Dice the rested chicken breasts. In a large bowl, combine diced chicken, roasted chickpeas and Brussels sprouts, artichokes, shallot, parsley, dill, and feta. Add the dressing and toss until everything is well coated.
Top the salad with sliced avocado, a squeeze of lemon juice, and additional feta or herbs if desired. Serve immediately.