Grilled Chicken and Chickpea Power Salad

A lunch for one. Quantities are for a single portion; multiply them to batch cook.

At a glance

  • 420 kcal, 50g protein, 35g carbs, 9g fat and 10g fibre per serving (approximate)
  • About 15 minutes, preparation and cooking
  • Estimated cost £2.74–£3.84 per serving. This is an estimate from representative UK own-brand prices (reviewed 2026-10-05), not a live supermarket price; see how cost estimates work.

Ingredients

  • 150g chicken breast
  • 150g chickpeas, drained
  • 3 generous handfuls mixed leaves (about 80g)
  • 8 cherry tomatoes
  • 50g cucumber
  • 1 tbsp lemon dressing

Method

  1. Cook the chicken breast under a hot grill or on a hot griddle pan, turning once, until cooked through and lightly charred. Rest briefly before slicing if needed.
  2. Rinse mixed leaves, then slice or chop cherry tomatoes and cucumber.
  3. Arrange chicken breast, chickpeas, mixed leaves, cherry tomatoes and cucumber in a bowl and finish with lemon dressing. Keep the dressing separate if packing ahead.

Making it ahead

Cool it, get it into the fridge within one to two hours and eat it within two days; freeze portions you will not reach in time. Reheat until steaming hot all the way through. How we handle food safety.

Allergens

No regulated allergen is listed for the usual UK form of these ingredients. May contain, depending on the product: Mustard. This is not a label check and is not an allergen-free guarantee; always read the packaging.

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