Caramelized Onion Endive Salad with Crispy Chickpeas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Caramelized Onion Endive Salad with Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Caramelized Onion Endive Salad with Crispy Chickpeas

Enjoy a vibrant and satisfying salad where crisp endive leaves cradle a medley of caramelized onions and crispy chickpeas, accented by tender grilled chicken and tangy feta cheese. A drizzle of olive oil dressing pulls all the flavors together for a balanced dish that delights the senses.

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NUTRITION

516kcal
Protein
39.3g
Fat
25g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/2 cup Crispy Chickpeas (roasted)

2 cups chopped Endive

1 medium Onion, caramelized

1 oz Feta Cheese

1 tbsp Olive Oil

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PREPARATION

  • 1

    Preheat a skillet over medium heat. Drizzle a small amount of olive oil and add thinly sliced onion. Sauté slowly, stirring occasionally, until the onions become deeply caramelized, about 15 minutes.

  • 2

    While the onions are cooking, pat the chicken breast dry and season lightly with salt and pepper. Grill the chicken over medium-high heat until cooked through, about 4-5 minutes per side. Once done, let it rest and then slice into bite-sized strips.

  • 3

    Rinse and drain a half cup of cooked chickpeas. Pat them dry with a paper towel, toss with a pinch of salt, pepper, and a drizzle of olive oil. Roast in a preheated oven at 400°F (200°C) for 20-25 minutes until crispy, shaking the pan halfway through for even crispness.

  • 4

    Wash and chop the endive into bite-sized pieces. In a large bowl, combine the chopped endive with the caramelized onions.

  • 5

    Add the grilled chicken strips and roasted chickpeas to the bowl. Crumble feta cheese over the top.

  • 6

    Drizzle the remaining olive oil over the salad. Toss gently to combine all flavors and serve immediately.

Caramelized Onion Endive Salad with Crispy Chickpeas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Caramelized Onion Endive Salad with Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Caramelized Onion Endive Salad with Crispy Chickpeas

Enjoy a vibrant and satisfying salad where crisp endive leaves cradle a medley of caramelized onions and crispy chickpeas, accented by tender grilled chicken and tangy feta cheese. A drizzle of olive oil dressing pulls all the flavors together for a balanced dish that delights the senses.

NUTRITION

516kcal
Protein
39.3g
Fat
25g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/2 cup Crispy Chickpeas (roasted)

2 cups chopped Endive

1 medium Onion, caramelized

1 oz Feta Cheese

1 tbsp Olive Oil

PREPARATION

  • 1

    Preheat a skillet over medium heat. Drizzle a small amount of olive oil and add thinly sliced onion. Sauté slowly, stirring occasionally, until the onions become deeply caramelized, about 15 minutes.

  • 2

    While the onions are cooking, pat the chicken breast dry and season lightly with salt and pepper. Grill the chicken over medium-high heat until cooked through, about 4-5 minutes per side. Once done, let it rest and then slice into bite-sized strips.

  • 3

    Rinse and drain a half cup of cooked chickpeas. Pat them dry with a paper towel, toss with a pinch of salt, pepper, and a drizzle of olive oil. Roast in a preheated oven at 400°F (200°C) for 20-25 minutes until crispy, shaking the pan halfway through for even crispness.

  • 4

    Wash and chop the endive into bite-sized pieces. In a large bowl, combine the chopped endive with the caramelized onions.

  • 5

    Add the grilled chicken strips and roasted chickpeas to the bowl. Crumble feta cheese over the top.

  • 6

    Drizzle the remaining olive oil over the salad. Toss gently to combine all flavors and serve immediately.