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Hummus Chicken Salad

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 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 3 people

Ingredients

  • 2 boneless, skinless chicken thighs use 3 is they are on the smaller side
  • 2 persian cucumbers diced
  • 1 small vine tomato diced
  • 1/3 bunch of cilantro chopped ( approx. 1/2 cup)
  • 3 large romaine leaves chopped
  • 1/4 red onion minced
  • 1 jalapeno seeds and pith removed, minced
  • 1/2 cup feta cheese crumbled
  • 3/4 cup hummus or more if desired
  • 1/2 lemon juiced
  • 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.