After having the most delicious salad at our favorite local restaurant, I had to recreate it! If I am having a salad, it needs to have a lot of volume. I need protein, cheese, crunch, and flavor! This salad is just that! Hope you enjoy it!
To make the dressing, I added the following to a mason jar:
1/4 cup red wine vinegar, 1/2 cup olive oil, 1 tbsp dijon mustard, 1 tsp minced garlic, 1/2 tsp dried oregano, salt and pepper.
Shake well!
To make the crispy chickpeas, I drained and rinsed canned chickpeas. I dried them well and discarded any loose skins. Pre-heat oven to 425. Toss the chickpeas with olive oil and season with garlic powder, salt and pepper. Optional, add a dash of cumin and paprika. You can also buy already roasted chickpeas, a great veggie alternative to croutons.
For the chicken, I seasoned with salt, pepper, garlic powder, and some fresh thyme. I cooked it in the airfryer for 8-10 minutes on each side.
Loaded Chicken Salad
Ingredients
- 2 cups Spring Mix
- 2 tbsp Salad Dressing See post for recipe
- 1 Persian Cucumber, Diced
- 1/2 cup Red Bell Pepper, Chopped
- 1/2 cup Cherry/Grape Tomatoes, Halved
- 1/4 cup Red Onion, Minced
- 1-2 tbsp Blue Cheese, Crumbled
- 1/2 cup Roasted Chickpeas See post for recipe
- 1 Grilled Chicken Breast See post for method
Instructions
- Assemble salad in a large bowl starting with the spring mix. Add some of the dressing and toss.
- Start adding the rest of the ingredients. Add more dressing and toss again.
- End with a sprinkle of salt and some crushed black pepper.
