Chicken Caesar Salad with Crispy Chickpeas
Ingredients
- 1 (15-oz) can chickpeas, drained and rinsed
- 3 Tbsp olive oil, divided
- ¼ tsp salt, divided
- ¼ tsp pepper, divided
- 1½ lb boneless, skinless chicken breasts, halved crosswise
- 1½ tsp smoked paprika (or use regular)
- 1 (13.24-oz) pkg baby kale-spinach mix
- ¾ cup reduced-fat Caesar dressing
- ¾ cup freshly shredded Parmesan cheese
Instructions
- Preheat oven to 400°F. Toss chickpeas with 2 Tbsp oil and ⅛ tsp each salt and pepper on a rimmed baking sheet. 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 with ⅛ tsp each salt and pepper.
- Cook chicken in 1 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 or until done. Thinly slice chicken.
- Toss together kale mix, chicken, chickpeas, and dressing in a large bowl; divide among 6 plates, and sprinkle with cheese.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
370
|
370
|
| Fat (g) | 20 | 20 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 34 | 34 |
| Carb (g) | 13 | 13 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 603 | 603 |
Diabetic Meal Plan
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