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Grilled Chicken Caesar Salad with Roasted Chickpeas

I've been having this salad on repeat this summer because it's so simple, delicious, and easy to throw together. It hits all the nutrition marks in terms of protein, fat, fiber, leafy greens and complex carbs, so it'll be sure to keep you full and stabilize your blood sugar for hours!



Ingredients:

For the salad:

  • 2-3 cups lettuce (I used romaine here but you can also do half kale)

  • 1 cucumber, diced

  • 1/2 avocado, diced

  • 1 piece of grilled chicken, sliced into thin pieces (but you can prepare 2-3 pieces of chicken with the marinade)

  • ¼ cup roasted chickpeas

Dressing:

  • ½ cup olive oil or avocado oil based mayonnaise (I use chosen foods organic avocado oil )

  • ¼ cup lemon juice

  • 2 tsp mustard

  • 1tsp salt

  • ¼ tsp pepper

  • 1 tsp garlic powder

  • Optional: ½ tsp thyme

For the chickpeas:

  • 1 can of chickpeas (liquid drained)

  • 1-2 tbsp olive oil

  • 1 tsp salt

  • 1 tsp pepper

  • 1 tsp garlic powder

  • 1 tsp smoked paprika

Instructions:


  1. Preheat the oven to 190° C or 375° F.

  2. Prepare the dressing by mixing all of the ingredients in a small container and shake to combine.

  3. Take about half of the dressing and coat 2-3 fillets of chicken.

  4. Place the rest of the dressing the refrigerator.

  5. Place chicken in a baking dish and cook for 30 minutes covered and 10 minutes uncovered, or use a meat thermometer to check when chicken is done (internal temperature should be 165° or more).

  6. At the same time, place chickpeas on a baking tray, drizzle with olive oil and add spices. Toss with a fork or your hands to coat evenly.

  7. Let the chicken cool and cut into thin slices.

  8. Remove chickpeas when they've reached desired crispiness and let them cool.

  9. Chop all the veggies and place into a bowl.

  10. Add the chicken and chickpeas on top

  11. Pour the dressing over the salad and enjoy!


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