Say goodbye to mayo with this crunchy, creamy, and bright-flavored hummus chicken salad.
Course Dinner, Lunch
Cuisine Mediterranean
Keyword Chicken Salad, Healthy, Hummus
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Total Time 35 minutesminutes
Servings 3people
Ingredients
2boneless, skinless chicken thighsuse 3 is they are on the smaller side
2persian cucumbersdiced
1small vine tomatodiced
1/3bunch of cilantrochopped ( approx. 1/2 cup)
3large romaine leaveschopped
1/4red onionminced
1jalapenoseeds and pith removed, minced
1/2cupfeta cheesecrumbled
3/4cuphummusor more if desired
1/2lemonjuiced
olive oil
Instructions
Preheat the grill to 450℉-500℉.
Season the chicken thighs with a drizzle of olive oil and salt. (or see easy recommended marinade in post)
Grill the chicken for 5-7 minutes on each side or until the internal temperature reaches 165℉. Remove the chicken and allow it to cool for a few minutes before chopping.
While the chicken is cooking and cooling, chop the cucumbers, tomato, cilantro, and lettuce. Followed by mincing the jalapeño and red onion.
Combine the chopped cooked chicken, cucumber, tomato, lettuce, jalapeños, red onion, cilantro, and crumbled feta in a bowl. Add the hummus, starting with 3/4 cup, a drizzle of olive oil, lemon juice, and a generous pinch of salt. Mix thoroughly. Add more hummus if desired. Serve as desired; this recipe can fill three regular-sized pita breads.