YOUR SOLIN GENERATED RECIPE
Grilled Chicken Caesar Salad with Shaved Parmesan and Crunchy Chickpeas
Grilled chicken breast sliced over crisp romaine with roasted chickpeas and shaved parmesan, drizzled with a creamy yogurt dressing and finished with a squeeze of zesty lemon.
INGREDIENTS
5.5 oz Chicken Breast
1/4 cup Canned Chickpeas
2 cups Romaine Lettuce
2 tbsp Shaved Parmesan Cheese
2 tbsp Greek Yogurt Caesar Dressing
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Pat the chicken breast dry and season with a pinch of sea salt, black pepper, and garlic powder.
Heat a grill pan or outdoor grill over medium-high heat and lightly coat with half of the olive oil.
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F, then let it rest before slicing into thin strips.
Rinse and drain the chickpeas, toss them with the remaining olive oil and a pinch of salt, and air-fry at 400°F for 10 minutes until crunchy.
Wash and chop the romaine lettuce into bite-sized pieces and place them in a large chilled bowl.
Whisk the Greek yogurt Caesar dressing with the fresh lemon juice in a small ramekin to thin it out.
Arrange the sliced grilled chicken and crunchy chickpeas over the bed of romaine.
Top the salad with shaved parmesan cheese and drizzle the lemon-Caesar dressing over everything just before serving.