YOUR SOLIN GENERATED RECIPE
Grilled Chicken Caesar Salad with Crispy Roasted Chickpeas
Savor a refreshing twist on a classic Caesar salad with perfectly grilled chicken breast, crisp romaine lettuce, and a delightful crunch from roasted chickpeas. Each bite balances the savory notes of Parmesan and Caesar dressing with the natural goodness of fresh greens.
INGREDIENTS
4 oz Chicken Breast
2 cups chopped Romaine Lettuce
1/2 cup roasted Chickpeas
1 tbsp shredded Parmesan Cheese
2 tbsp Caesar Dressing
1/2 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your grill or grill pan over medium-high heat.
Lightly brush the chicken breast with olive oil and season with salt and pepper.
Grill the chicken for about 5-6 minutes per side or until fully cooked through and the internal temperature reaches 165°F. Allow it to rest for a few minutes before slicing.
Meanwhile, preheat your oven to 400°F. Rinse and drain the chickpeas. Pat them dry with a paper towel.
Toss the chickpeas with a pinch of salt, pepper, and a drizzle of olive oil. Spread them out on a baking sheet and roast for about 20-25 minutes until crisp, shaking the pan halfway through.
In a large bowl, combine the chopped Romaine Lettuce with the Caesar dressing. Toss well to coat evenly.
Slice the grilled chicken into strips and add to the salad along with the crispy roasted chickpeas.
Top the salad with a sprinkle of shredded Parmesan cheese. Serve immediately and enjoy your balanced, protein-packed salad.