YOUR SOLIN GENERATED RECIPE
Lemon Herb Chicken Salad with Crispy Chickpeas and Fresh Vegetables
Enjoy a vibrant and satisfying salad featuring tender lemon herb grilled chicken, crispy roasted chickpeas, and a medley of fresh vegetables tossed in a zesty lemon dressing. This dish delivers a refreshing burst of citrus and herb flavors, perfect for a light yet protein-packed meal.
INGREDIENTS
3 oz Chicken Breast (cooked, grilled)
1/2 cup Canned Chickpeas (drained)
2 cups Mixed Greens
1/2 medium Cucumber
1/2 cup Cherry Tomatoes
1 tsp Olive Oil
2 tbsp Lemon Juice
2 tbsp Fresh Herbs (Parsley & Dill)
PREPARATION
Preheat your oven to 400°F to roast the chickpeas. Rinse and drain the chickpeas, then pat them dry with a paper towel.
Toss the chickpeas lightly with a pinch of salt, pepper, and a few drops of olive oil. Spread them evenly on a baking sheet and roast for about 20-25 minutes until crispy, stirring once halfway through.
Meanwhile, season the chicken breast with salt, pepper, and a squeeze of lemon juice. Grill over medium heat for about 6-7 minutes per side until fully cooked and lightly charred. Once cooked, allow the chicken to rest before slicing it into bite-sized pieces.
In a large salad bowl, combine the mixed greens, sliced cucumber, and halved cherry tomatoes. Add the sliced chicken and roasted chickpeas.
Prepare the dressing by whisking together lemon juice, olive oil, and chopped fresh herbs. Drizzle the dressing over the salad and toss gently to combine.
Serve immediately and enjoy this bright, nutritious salad perfect for breakfast, lunch, or dinner.