Chickpea Salad with Broccoli & Golden Milk-Poached Chicken
Chickpea Salad with Broccoli & Golden Milk-Poached Chicken is a vibrant and nutritious dish that perfectly balances tender chicken, crunchy broccoli, and hearty chickpeas. Infused with a rich golden milk flavor, this salad is not only visually stunning but also packed with health benefits. Whether you’re meal prepping for the week or hosting friends, this recipe offers a delicious and satisfying option that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Salad
- Method: Poaching
- Cuisine: Mediterranean
Ingredients
Scale
- 4 boneless skinless chicken breasts (about 680g)
- 1 can (15 oz) chickpeas, drained and rinsed (425g)
- 2 cups fresh broccoli florets (about 150g)
- 1 cup full-fat coconut milk (240ml)
- 2 tsp curcumin powder
- 3 tbsp extra virgin olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- In a medium saucepan, combine coconut milk, curcumin powder, salt, and pepper. Bring to a gentle simmer over medium heat.
- Add chicken breasts to the saucepan, cover, and poach for 15-20 minutes until fully cooked (165°F internal temperature).
- While the chicken cooks, chop broccoli into bite-sized florets and rinse chickpeas.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper for the dressing.
- Once the chicken is cooked, let it cool before slicing into strips. In a large bowl, combine chickpeas and broccoli; drizzle with dressing.
- Toss gently to combine and top with sliced chicken before serving.
Nutrition
- Serving Size: Approximately 300g
- Calories: 450
- Sugar: 6g
- Sodium: 320mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 90mg