Easy Chicken Caesar Salad Recipe

🧂 Ingredients

• 2 Tbsp olive oil

  divided
• 1 can (400g / 15oz) chickpeas, rinsed and drained
• sea salt & pepper

  to taste
• 2 chicken breasts
• 1 small head Iceberg lettuce

  chopped
• 1 cup (150g) halved cherry tomatoes
• 1/4 cup (25g) Parmesan cheese

  shaved or grated
• 1 ripe avocado

  sliced
• 1/3 cup (80ml) low-fat Greek yogurt
• 1 garlic clove

  minced
• 1 Tbsp Dijon mustard
• 1 Tbsp Worcestershire sauce
• 3-4 Tbsp fresh lemon juice
• salt & fresh black pepper

  to taste

Instructions

• 1 Place all dressing ingredients in a small bowl and mix well to combine.
  Refrigerate until ready to use.
• 2 Heat oil in a cast iron pan over med-high heat. Add chickpeas then season with
  salt and pepper. Cook stirring frequently, until golden and crispy, for about
  15–20 minutes. Remove from the pan and set aside.
• 3 In the same preheated pan, pour in the remaining oil. Add chicken breast and
  season generously with salt and pepper on both sides. Cook for about 7-8 minutes
  per side or until juices run clear (the internal temperature should be
  75C/165F). Once the chicken is cooked, let it rest a bit, then slice it.
• 4 Combine all salad ingredients in a large bowl. Toss with the skinny dressing.

Nutrition Info