Kale and Spinach Caesar Salad with Roasted Chicken and Crispy Chickpeas
Herbed Garlic Bread
Ingredients
- 1 (15-oz) can chickpeas, drained and rinsed
- 4 Tbsp olive oil, divided
- 2 lb boneless, skinless chicken breasts, halved crosswise
- 1½ tsp smoked paprika
- 1 (13.24-oz) pkg baby kale-spinach mix
- 1 (16-oz) bottle Caesar dressing
- ¾ cup shredded Parmesan cheese
Instructions
- Preheat oven to 400°F. Toss chickpeas with 2 Tbsp oil on a rimmed baking sheet. Season lightly with salt and pepper. Bake 25 minutes or until browned and crisp.
- Meanwhile, pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Rub with paprika, and season lightly with salt and pepper.
- Cook chicken in 2 Tbsp hot oil in a large ovenproof skillet over medium-high heat 3 minutes per side or until browned. Transfer skillet to oven, and bake 10 minutes. Thinly slice chicken.
- Toss together kale mix, chicken, chickpeas, and desired amount of dressing in a large bowl; divide among 6 plates, and sprinkle with cheese.
Side Dish Ingredients
- 3 cloves garlic, minced
- ¼ cup butter, softened
- 2 tsp dried basil
- 1 (16-oz) loaf French bread, halved lengthwise
Side Dish Instructions
- Preheat oven to 400°F. Stir together garlic, butter, and basil; spread on cut sides of bread. Place bread, cut sides up, on a baking sheet.
- Bake 8 to 10 minutes or until toasted. Slice.
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