YOUR SOLIN GENERATED RECIPE
Grilled Chicken Salad with Crispy Chickpeas and Lemon Vinaigrette
Grilled chicken and mixed greens tossed in a zesty lemon vinaigrette and topped with crisp roasted chickpeas.
INGREDIENTS
4.5 oz Chicken Breast
1/4 cup Canned Chickpeas
3 cups Mixed Greens
1/2 cup Sliced Cucumber
1 tbsp Olive Oil
1 tbsp Lemon Juice
1 tsp Dijon Mustard
PREPARATION
Preheat oven to 400°F and line a small baking sheet with parchment paper.
Rinse and thoroughly pat the chickpeas dry with a paper towel to ensure maximum crunch.
Toss chickpeas with one teaspoon of the olive oil and a pinch of sea salt, then roast for 20 minutes until golden.
Season the chicken breast with salt and pepper and grill over medium-high heat for 6-7 minutes per side until cooked through.
In a small jar, whisk together the remaining olive oil, lemon juice, and Dijon mustard until the vinaigrette is emulsified.
Place the mixed greens and sliced cucumbers in a large bowl and toss gently with the lemon vinaigrette.
Slice the grilled chicken into strips and arrange over the greens.
Sprinkle the warm, crispy chickpeas over the salad and serve immediately.