Disclosure: This post is sponsored by Dorothy Lynch Dressing & Condiment. As always, all opinions expressed are 100% my own.

Summer Chickpea Salad with Dorothy Lynch Grilled Chicken is a delicious and refreshing, gluten-free salad that is best enjoyed all summer long!

Summer, summer, summer time! 

Aren’t we in the thick of it? 

When the temperatures start to creep higher, the last thing I want to do is make a big meal in my kitchen. Lately, I have been grabbing ingredients to make a fresh salad for lunch or dinner because summer produce is crushing it right now. 

Avocados, tomatoes, cucumbers, and corn are among my favorites! Add in some chickpeas and you’ve got the makings for today’s recipe – Summer Chickpea Salad with Dorothy Lynch Grilled Chicken.

Now, if you are going to make a salad at home you’ve got to bring it. I’ve mentioned a few staples that I have on hand, but if you really want to kick it up a notch….marinate some chicken things in Dorothy Lynch Dressing & Condiment. Game changer. 

I grew up with Dorothy Lynch Dressing & Condiment at our table. We keep a bottle in our fridge because it’s like having a member of the family around! For this chicken recipe you can marinate the chicken in a Ziploc bag overnight in the fridge or for at least 30 minutes before grilling. So easy! 

What I love about Dorothy Lynch Dressing & Condiment (besides the flavor) is it’s so versatile and can be used as a salad dressing, dipping sauce for pizza or fresh vegetables and more! Plus, it’s also Gluten-Free! You can find it at many local grocery stores or online: http://www.dorothylynch.com

Once you’ve got your chicken grilled all you need to do is assemble the salad. Put all the ingredients into a bowl, toss with more drizzles of Dorothy Lynch Dressing & Condiment, and what you get is a Gluten-Free, no fuss meal in no time! 

Print Recipe

Summer Chickpea Salad with Dorothy Lynch Grilled Chicken

Yield: Serves 4

Prep Time: 1 hour

Cook Time: 20 minutes

Ingredients:

  • 4 boneless skinless chicken thighs
  • 1/2 cup Dorothy Lynch Dressing & Condiment + more for garnish
  • 1 14 oz can chickpeas, drained
  • 2 cups grilled corn
  • 2 cups cherry tomatoes, halved
  • 1 large English cucumber, sliced
  • 1/2 cup crumbled feta
  • 1 large avocado, diced
  • 1/2 cup fresh basil, chopped
  • 1/4 cup chopped chives
  • salt and pepper to taste

Directions:

  1. In a large plastic bag add the chicken thighs and 1/2 cup Dorothy Lynch Dressing & Condiment. Mix to combine so that all the chicken is covered. Refrigerate overnight for best results or for 30 minutes. 
  2. Preheat a grill to medium high heat. Remove the chicken from the Ziploc bag.  Grill the chicken for about 8 to 10 minutes on each side or until the juices run clear. Remove the chicken from the grill and set aside to all the chicken to rest before slicing. 
  3. Meanwhile, add the chickpeas, corn, tomatoes, cucumber, feta, avocado, basil, chives, salt, and pepper to a bowl. Toss to combine. Divide the salad mixture among four bowls. Place a chicken thigh on top of the each bow of salad. Drizzle with more Dorothy Lynch Dressing & Condiment. Serve and enjoy! 
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