YOUR SOLIN GENERATED RECIPE
Lemon Herb Roasted Chicken Salad with Crispy Chickpeas and Creamy Tahini Dressing
Savor the bright flavors of lemon and fresh herbs in this roasted chicken salad, complemented by the crunch of crispy chickpeas and a velvety tahini dressing. Each bite combines tender chicken, vibrant vegetables, and a delightful texture contrast, making it a balanced and irresistibly delicious meal.
INGREDIENTS
4 ounces Chicken Breast
1/4 cup Canned Chickpeas (drained)
2 cups Mixed Salad Greens
1/2 cup Cherry Tomatoes
1/2 medium Cucumber
1 tablespoon Tahini
1 tablespoon Lemon Juice
1 teaspoon Olive Oil
2 tablespoons Fresh Herbs
Salt and Pepper to taste
PREPARATION
Preheat the oven to 400°F.
Season the chicken breast with salt, pepper, and half of the fresh herbs. Drizzle with a small amount of olive oil.
Roast the chicken breast in the oven for about 20-25 minutes until cooked through. Let it rest and then slice into strips.
While the chicken is roasting, drain and pat dry the chickpeas. Toss them with a pinch of salt, pepper, and a few herbs. Place them on a baking sheet and roast for about 15 minutes until they are crispy.
In a large bowl, combine mixed salad greens, cherry tomatoes, and cucumber slices.
Prepare the creamy tahini dressing by whisking together tahini, lemon juice, olive oil, and a little water if needed to thin the consistency. Season with salt and pepper.
Top the salad with the sliced roasted chicken and crispy chickpeas, then drizzle the tahini dressing over the top.
Garnish with the remaining fresh herbs and serve immediately.