Gluten-Free Chicken Caesar Salad with Chickpea Croutons

Ingredients

• about 680 g Chicken Breast
• 1 large head Romaine Lettuce
• 1 can (15 oz) Chickpeas
• 4 tablespoons Olive Oil
• 0.5 cup Parmesan Cheese
• 0.5 cup Mayonnaise
• 2 tablespoons Lemon Juice
• 2 cloves Garlic
• 1 teaspoon Dijon Mustard
• 0.5 teaspoon Anchovy Paste
• 0.25 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your grill to medium-high heat.
2. 2Place the about 680 g Chicken Breast on the preheated grill. Cook for 6-8 minutes per side, or until the internal temperature reaches 74°C. Remove from grill, let it rest for 5 minutes, then slice.
3. 3Drain and rinse the 1 can (about 425 g) Chickpeas. In a bowl, toss the chickpeas with 2 tablespoons of Olive Oil, 0.25 teaspoon Black Pepper, and salt (if using). Spread the seasoned chickpeas in a single layer on a baking sheet. Bake in an oven preheated to about 205°C (200°C) for 20-25 minutes, or until they are crispy to the touch.
4. 4Wash and chop the 1 large head Romaine Lettuce into bite-sized pieces.
5. 5In a blender, combine the 0.5 cup Mayonnaise, 2 tablespoons Lemon Juice, 2 cloves Garlic (minced), 1 teaspoon Dijon Mustard, 0.5 teaspoon Anchovy Paste, and 0.25 teaspoon Black Pepper. Blend until the dressing is completely smooth.
6. 6In a large bowl, combine the chopped Romaine Lettuce and the Caesar dressing. Toss gently to coat the lettuce evenly.
7. 7Divide the dressed lettuce among four plates. Top each salad with the sliced chicken, the crispy chickpea croutons, and 0.5 cup Parmesan Cheese.

Substitutions

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