Balsamic Chicken, Veggies, and Chick Pea Salad

Starting with a kale base, this salad is topped with chicken and veggies that have been sauteed in balsamic dressing, chick peas, and finally, lots of feta cheese.
Course Salad
Cuisine American
Keyword Balsamic, Chick pea, chicken, Salad
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 salad
Author Lyuba Brooke


  • Vegetable oil for cooking
  • 6 raw chicken tenders
  • 1 small yellow onion
  • 1 medium red bell pepper
  • 1 medium green bell pepper
  • 4 oz baby bella mushrooms
  • 6 Tbsp Balsamic dressing I use Ken's Honey Balsamic
  • Salt
  • 1/2 cup canned chick peas drained
  • 4 Tbsp crumbled Feta cheese
  • Kale enough for 2 salads
  • More balsamic dressing for topping the salad


  1. Cut bell peppers and take out he seeds and membrane. Slice onions and peppers thin. Quarter clean mushrooms and set veggies aside.
  2. Preheat a cooking pan over medium heat. Add some vegetable oil to the pan.
  3. Add sliced onions, peppers, and mushrooms to the pan. Season with some salt and cook until veggies start to soften. Add 3 tablespoons of balsamic dressing and mix well. Cook veggies until completely done. Take out veggies and set aside.
  4. Add a little more oil to the pan and add chicken tenders. Season tenders with salt and drizzle 3 tablespoons of balsamic dressing. Cook chicken until it's done, flipping half way through. Take out chicken tenders onto a cutting board and cut them into small pieces.
  5. Build the salads by layering kale, veggies, chick peas, chicken, feta cheese, and some more dressing on top.
  6. *Note: to save some time, two pans can be used to cook chicken and veggies at the same time.*

Recipe Notes

Recipe from Lyuba @ All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.