If you’re craving a salad that’s anything but boring, this Dukkah Chicken Salad is here to shake things up. It’s layered with tender grilled chicken, hearty chickpeas, and tossed in a bright olive oil-lemon dressing enhanced by dukkah—a crunchy, aromatic Egyptian spice and nut blend that gives each bite serious character.
This dish is fresh enough for summer lunches, satisfying enough for dinner, and perfect for meal prep or make-ahead lunches.
Why I Love This Recipe
This salad brings together flavor, texture, and nutrition in the best possible way. Chickpeas add fiber and substance, grilled chicken offers lean protein, and dukkah? It steals the show with its nutty, herby crunch.
Whether you’re trying to eat clean, gluten-free, or just want something light and bold, this salad hits the mark.
🛒 Ingredients
- 2 grilled chicken breasts, sliced
- 1 can chickpeas (drained and rinsed)
- 4 cups mixed salad greens
- 2 tbsp olive oil
- Juice of 1 lemon
- 1 tbsp dukkah seasoning
- Salt and pepper to taste (optional)
🔄 Ingredient Swaps and Notes
- Greens: Swap with spinach, arugula, or romaine based on preference.
- Chickpeas: Roast them for extra crunch or replace with white beans.
- Dukkah: Use store-bought or make your own with sesame, nuts, cumin, and coriander.
- Chicken: Leftover rotisserie or shredded chicken works great too.
- Add-ins: Cherry tomatoes, cucumber, or feta make great extras.
🔪 Step-by-Step Instructions
- Grill chicken breasts (about 5–6 minutes per side) until cooked through. Let rest, then slice.
- In a large salad bowl, combine salad greens and chickpeas.
- In a small bowl, whisk together olive oil, lemon juice, and dukkah. Taste and season with salt and pepper if desired.
- Top the salad with sliced chicken.
- Drizzle the dukkah dressing over everything just before serving.
💡 Tips for Success
- Let chicken rest 5 minutes before slicing to retain juices.
- Shake the dressing in a jar for a quick, emulsified vinaigrette.
- Want a warm salad? Use warm grilled chicken and serve chickpeas fresh from the oven.
- Sprinkle extra dukkah on top just before serving for texture.
🍽️ Serving Suggestions & Pairings
Balance the tangy, savory flavors with these light and wholesome sides:
- A Light Tangy Chicken Salad for a duo of satisfying salads
- Blueberry Lemonade to keep things crisp and refreshing
- No-Bake Monster Cookie Energy Balls as a smart dessert
- 3-Ingredient Chocolate Chip Oatmeal Breakfast Cookies for a meal-prep pairing
- 3-Ingredient Egg Wrap if you’re going for a protein-forward meal plan
🧊 Storage and Leftovers
- Store salad and dressing separately in airtight containers.
- Keeps well in the fridge for up to 3 days.
- For meal prep, build bowls with greens, chickpeas, and chicken—add dressing and avocado (optional) just before eating.
📚 More Recipes You’ll Love
- A Light Tangy Chicken Salad I Actually Crave (And There’s No Mayo in Sight)
- These No-Bake Monster Cookie Energy Balls Are My Favorite Snack to Keep on Hand
- This Blueberry Lemonade Is My Favorite Refreshing Drink for Sunny Days
- These 3-Ingredient Chocolate Chip Oatmeal Breakfast Cookies Are My Morning Time Saver
- This 3-Ingredient Egg Wrap Is Taking Over Busy Mornings
🧾 Final Thoughts
This Dukkah Chicken Salad is all about layers of flavor—simple grilled chicken, creamy chickpeas, and the warm, herby crunch of dukkah, brought together with a lemony olive oil drizzle. It’s a salad that’s just as exciting to eat as it is good for you.
Tried it? Share your take or topping ideas! And don’t forget to follow ChefManiac for more bold salads and balanced meals that taste like anything but health food.
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