YOUR SOLIN GENERATED RECIPE
Herb-Grilled Chicken Caesar with Crispy Chickpea Croutons
Enjoy a vibrant twist on the classic Caesar salad by pairing herb-grilled chicken with crisp, roasted chickpea croutons on a bed of fresh romaine. The dish is light yet satisfying, bringing together a medley of flavors with tangy Caesar dressing, a sprinkle of Parmesan, and a hint of extra virgin olive oil for an irresistible finish.
INGREDIENTS
4 ounces Chicken Breast
1 cup shredded Romaine Lettuce
1/2 cup Chickpeas (dry measure before roasting)
1 tablespoon Parmesan Cheese
2 tablespoons Light Caesar Dressing
1 teaspoon Extra Virgin Olive Oil
1 teaspoon Mixed Dried Herbs
Salt & Pepper to taste
PREPARATION
Preheat your grill or grill pan to medium-high heat.
Pat the chicken breast dry, then season with salt, pepper, and mixed dried herbs. Drizzle with a bit of olive oil.
Grill the chicken for about 6-7 minutes per side until fully cooked and nicely charred. Let it rest for a few minutes before slicing.
Preheat the oven to 400°F. Rinse and drain the chickpeas, pat dry, and toss with a small drizzle of olive oil, salt, and pepper.
Spread the chickpeas on a baking sheet and roast for 20-25 minutes until they are crispy, shaking the pan halfway through.
In a large bowl, combine the shredded romaine lettuce with the light Caesar dressing. Toss well.
Top the dressed lettuce with sliced grilled chicken, roasted chickpeas, and a sprinkle of Parmesan cheese.
Serve immediately and enjoy your crisp, herb-infused Caesar salad with a protein boost.