Spinach Salad with Chicken and Chickpeas Recipe
Tired of eating the same salads… well, with this original chicken salad recipe you will learn how to prepare a different and colorful dish that everyone at home will surely love. Keep reading the step by step of this dish and discover how to combine the usual ingredients to create a gourmet recipe, spinach salad with chicken and chickpeas will make your mouth water.
Ingredients to make Spinach Salad with Chicken and Chickpeas:
- 300 grams of precooked chickpeas
- 1 unit of chicken breast
- 1 unit of Avocado
- 1 bunch of fresh spinach
- 150 grams of fresh asparagus
- 1 pinch of garlic paste
- 40 grams of sesame
- 1 pinch of salt
- 1 pinch of pepper
How to make Spinach Salad with Chicken and Chickpeas:
To start making our spinach salad, the first step is to pre-list all the ingredients. You must remove the water where we hydrated the chickpeas, add the chickpeas to the pressure cooker adding water to cover them, garlic paste , salt and fresh thyme to taste (to flavor our recipe) Cover the pressure cooker very well and bring to a boil medium for approximately 20-25 minutes. While the chickpeas are cooking, we must chop the spinach with our hands and take it to a bowl with water and vinegar for 10 minutes so that we can remove the excess soil. Remove the spinach from the bowl and let it drain in a colander.
Apart, take a pot with water over high heat, once it boils add the asparagus with a pinch of salt and cook for about 10 minutes. Remove them from the water and reserve them for our chicken salad. Cut the avocado into medium squares and reserve. Heat a skillet over medium heat with a tablespoon of oil and fry the chicken breast cut into squares with salt and pepper to taste. Cook for about 5 to 10 minutes. Once the chicken cubes are golden, add the asparagus. Add spinach to each of the dishes to serve our spinach, chicken and chickpea salad. Add the chickpeas with the chicken and asparagus on top of the spinach. Serve the spinach salad with chicken and chickpeas adding the diced avocado and sprinkling each of the plates with the sesame seeds.
