Grilled Chicken & Celery Salad

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Grilled Chicken & Celery Salad

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Prep Time: 2 hours
Cook Time: 10 minutes
Servings: 4

Ingredients

  • 3 tablespoon vinegar, red wine
  • 1/2 teaspoon salt
  • 3/8 teaspoon black pepper, ground
  • 1 tablespoon mustard, dijon
  • 1/2 teaspoon maple syrup, pure
  • 2 clove garlic
  • 30 ounce chickpeas (garbanzo beans), canned
  • 6 stalk celery
  • 3 stalk green onion
  • 5 tablespoon olive oil
  • 1 pound chicken breast
  • 1/4 teaspoon paprika
  • 1/4 teaspoon chili powder
  • 1 cup grape tomatoes
  • 1/4 cup basil, fresh
  • 1/4 cup Parmesan cheese, grated
  • 4 leaf lettuce, romaine

Instructions

  • Add vinegar, 1/4 teaspoon salt, 1/8 teaspoon pepper, mustard, and maple syrup to a large bowl. Smash garlic with the back of a knife and add to the bowl as well. Stir to combine, and allow to rest while you prepare the other ingredients.
  • Drain and rinse chickpeas, slice celery into 1/4 inch pieces (Save the leaves for later! You’ll need about 2 cups), and slice green onions. Slowly add oil to the garlic mixture, whisking constantly. This mixture will come together and emulsify. Add chickpeas, celery, and onions. Toss to coat evenly; cover and refrigerate for 2 hours (or up to, overnight).
  • Preheat grill (outdoors or indoors). Season chicken with remaining 1/4 teaspoon salt and pepper, paprika, and chili powder. Grill each side for approximately 4 minutes or until the inside is no longer pink; cover and set aside. 
  • Chop celery leaves, halve tomatoes, and roughly chop basil. Remove the smashed garlic from the chickpea mixture, then add remaining chopped veggies. Toss again to combine, then top with Parmesan. 
  • Place a large lettuce leaf onto each plate, then heap veggie mixture on top. Cut up chicken and add to salad as well, or simply serve alongside.
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