Grilled Chicken Caesar Salad a New Way
Discover a bold twist on a classic with this Grilled Chicken Caesar Salad a New Way—a vibrant, protein-packed dish that reimagines your favorite salad. Perfectly seasoned chicken breasts are grilled to succulent perfection, while crispy roasted chickpeas take the place of croutons, adding a delightful crunch. The creamy homemade Caesar dressing, enriched with Greek yogurt and a hint of anchovy paste, offers a lighter yet flavorful touch. Finished with crisp romaine lettuce and a generous sprinkle of shaved parmesan, this wholesome recipe is a satisfying main course that’s as nutritious as it is delicious. Ideal for busy weeknights or summer gatherings, this salad is ready in under 45 minutes and serves four hungry diners.
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Recipe Information
Ingredients
- 2 piece chicken breasts
- 4 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 heads romaine lettuce
- 0.5 cup parmesan cheese (shaved)
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 0.5 teaspoon anchovy paste
- 3 tablespoons Greek yogurt
- 1 clove garlic cloves (minced)
- 1 can canned chickpeas
- 0.5 teaspoon smoked paprika (for chickpeas)
- 1 tablespoon olive oil (for chickpeas)
Instructions
Preheat your grill or grill pan to medium-high heat.
In a small bowl, mix 2 tablespoons olive oil, smoked paprika, garlic powder, salt, and black pepper. Brush this mixture evenly over the chicken breasts.
Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from heat and let rest for 5 minutes before slicing into strips.
While the chicken is grilling, prepare the roasted chickpeas by draining and rinsing the canned chickpeas. Pat them dry using a clean kitchen towel.
In a mixing bowl, toss the chickpeas with 1 tablespoon olive oil, smoked paprika, and a pinch of salt. Spread them on a baking sheet and roast at 400°F (200°C) for 20-25 minutes, shaking the pan halfway through, until they are golden and crispy.
To make the Caesar dressing, whisk together lemon juice, Dijon mustard, Worcestershire sauce, anchovy paste, minced garlic, and Greek yogurt in a small bowl. Slowly stream in 2 tablespoons olive oil, whisking until emulsified. Taste and adjust seasoning as needed.
Chop the romaine lettuce into bite-sized pieces and arrange in a large serving bowl.
Top the romaine with the grilled chicken strips, roasted chickpeas, and shaved parmesan cheese.
Drizzle the homemade Caesar dressing over the salad just before serving, and toss lightly to combine if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 1054 mg | 46% | |
| Total Carbohydrate | 23.2 g | 8% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 5.0 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 327 mg | 25% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 992 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
