YOUR SOLIN GENERATED RECIPE
Herb-Grilled Chicken Caesar with Crispy Chickpea Croutons
Enjoy a vibrant twist on a classic Caesar salad, featuring tender herb-grilled chicken paired with crisp, roasted chickpeas that add a delightful crunch, all tossed in a light Caesar dressing over fresh romaine lettuce. A balanced medley of protein, texture, and flavor that’s both satisfying and energizing.
INGREDIENTS
4 oz Chicken Breast
1/2 cup Chickpeas
2 cups shredded Romaine Lettuce
2 tbsp Light Caesar Dressing
1 tbsp Grated Parmesan Cheese
1 tsp Olive Oil
1 tsp Mixed Dried Herbs
Salt & Pepper to taste
PREPARATION
Preheat your grill or grill pan over medium-high heat and lightly oil the grates.
Season the chicken breast with salt, pepper, and mixed dried herbs. Drizzle with a small amount of olive oil to help create a char. Grill the chicken for about 5-6 minutes per side, or until fully cooked and internal temperature reaches 165°F. Let rest for a few minutes and then slice.
While the chicken is grilling, drain and rinse the chickpeas. Pat them dry and toss with a small drizzle of olive oil, a pinch of salt, and a sprinkling of mixed dried herbs.
Spread the chickpeas on a baking sheet and roast them in a preheated 400°F oven for 15-20 minutes or until they become crispy. Stir once halfway through the cooking time.
In a large bowl, combine the shredded romaine lettuce and light Caesar dressing, tossing to evenly coat.
Add the sliced grilled chicken on top of the dressed lettuce, then sprinkle the crispy chickpeas and grated Parmesan cheese over the salad.
Finish with an extra light drizzle of olive oil if desired, and adjust salt and pepper to taste before serving.