YOUR SOLIN GENERATED RECIPE
Herb-Grilled Chicken Caesar with Crispy Chickpea Croutons
Enjoy a fresh take on a classic Caesar salad with juicy herb-grilled chicken and a twist of crispy roasted chickpeas replacing traditional croutons. This dish features tender chicken breast seasoned with fragrant herbs, crisp romaine lettuce, crunchy roasted chickpeas, a sprinkle of Parmesan cheese, and a light lemon-olive oil dressing to tie all the flavors together.
INGREDIENTS
4 oz Chicken Breast
2 cups chopped Romaine Lettuce
1/4 cup roasted Canned Chickpeas
1 tbsp grated Parmesan Cheese
1 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
1 tsp Dried Italian Herbs
1/2 tsp Garlic Powder
Salt and Black Pepper to taste
PREPARATION
Preheat your grill or grill pan over medium-high heat.
Season the chicken breast with dried Italian herbs, garlic powder, salt, and pepper. Drizzle with a little olive oil to help the seasoning adhere.
Grill the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F. Let it rest for a few minutes before slicing.
Meanwhile, preheat your oven to 400°F for the chickpea croutons. Toss the drained canned chickpeas with a pinch of salt, pepper, and a dash of olive oil. Roast on a baking sheet for about 15-20 minutes until crispy, stirring halfway through.
In a large bowl, combine the chopped romaine lettuce with lemon juice and the remaining olive oil. Toss to coat evenly.
Slice the grilled chicken into strips and add it to the salad bowl.
Add the crispy roasted chickpeas and sprinkle grated Parmesan cheese on top.
Toss gently to mix all the flavors. Serve immediately and enjoy your balanced, herb-infused Caesar salad with a crunchy twist.