YOUR SOLIN GENERATED RECIPE
Herb-Grilled Chicken Caesar with Crispy Chickpea Croutons
A vibrant twist on the classic Caesar salad, featuring succulent herb-grilled chicken atop a bed of crisp romaine lettuce, accented with crunchy, roasted chickpea croutons. This dish is finished with a light Caesar dressing and a sprinkle of Parmesan for a burst of flavor. The perfect balance of lean protein and textures, ideal for a satisfying meal any time of day.
INGREDIENTS
4 oz Chicken Breast
2 cups Romaine Lettuce
1/2 cup Chickpeas
2 tbsp Light Caesar Dressing
1 tbsp Parmesan Cheese
1 tsp Mixed Herbs (Rosemary, Thyme)
1 tsp Olive Oil
1 pinch Black Pepper
1 pinch Salt
PREPARATION
Preheat grill or grill pan over medium-high heat.
In a small bowl, mix the olive oil, mixed herbs, salt, and black pepper. Brush this mixture over the chicken breast to coat evenly.
Grill the chicken for about 6-7 minutes per side until fully cooked and internal temperature reaches 165°F. Let the chicken rest for a few minutes, then slice into strips.
While the chicken is resting, rinse and chop the romaine lettuce into bite-sized pieces and arrange on a serving plate.
For the crispy chickpea croutons, drain and rinse canned chickpeas (or pre-soaked dried chickpeas). Pat them dry, toss with a pinch of salt, pepper, and a tiny drizzle of olive oil, then roast in a 400°F oven for about 20 minutes until crisp.
Drizzle light Caesar dressing over the lettuce, top with the grilled chicken strips and roasted chickpeas.
Sprinkle grated Parmesan cheese over the salad and serve immediately.