YOUR SOLIN GENERATED RECIPE
Herb-Grilled Chicken Caesar with Crispy Chickpea Croutons
Savor this vibrant take on a classic Caesar salad. Tender grilled chicken, lightly seasoned with aromatic herbs, rests atop a bed of crisp romaine lettuce, accented with crunchy chickpea croutons, a sprinkle of Parmesan, and a drizzle of tangy light Caesar dressing. Each bite is a harmony of savory, herbal, and slightly nutty flavors, ideal for a balanced meal.
INGREDIENTS
5 ounces Chicken Breast
2 cups Romaine Lettuce
1/2 cup Chickpeas (roasted)
1 tablespoon Light Caesar Dressing
2 tablespoons Grated Parmesan Cheese
1 teaspoon Olive Oil
1 teaspoon Mixed Herbs (Thyme, Rosemary, Oregano)
1 teaspoon Lemon Juice
PREPARATION
Preheat your grill to medium-high heat.
In a small bowl, combine olive oil, mixed herbs, and lemon juice. Brush the chicken breast with this mixture and season lightly with salt and pepper.
Grill the chicken breast for about 6-7 minutes per side, or until fully cooked and lightly charred. Let it rest for a few minutes before slicing.
While the chicken is resting, rinse and chop the romaine lettuce into bite-sized pieces. In a separate bowl, toss the chickpeas with a pinch of salt, pepper, and an extra drizzle of olive oil, then roast them in a preheated oven at 400°F for 15 minutes or until crispy.
In a large bowl, arrange the chopped romaine lettuce and add the roasted chickpeas.
Drizzle the light Caesar dressing over the salad and sprinkle with grated Parmesan cheese.
Top the salad with sliced grilled chicken and serve immediately.