Chicken Caesar Salad
This classic is a staple in many peoples’ diets of all ages. It can be served as a familial side, or as a nourishing meal that can be prepped hours in advance! Feel free to make this your own by adding halved cherry tomatoes, a more formal dressing in place of the silky-smooth olive oil, or possibly some gluten-free, seedy crackers and hummus on the side. It’s so customizable that I could easily eat this at least once a week, and may never grow tired of it!
Ingredients:
2-3 cups organic arugula and/or spinach (I used a blend!)
1 tbsp avocado oil
1 organic chicken breast
a few shakes of pink salt + black pepper
1/2 an avocado
1 tbsp ebtb seasoning
parmesan cheese, grated or shredded, for garnish
1/2-1 tbsp red pepper flakes
3 tbsp extra-virgin olive oil
Spicy Chickpeas:
1 tbsp avocado oil
3/4 cup (about 1/2 a can) chickpeas, drained
1/2 tsp pink salt
1/2 tsp black pepper
1/4 tsp cayenne pepper
1/4 tsp smoked paprika
Directions:
Place the greens on a serving dish, and set this aside.
Drizzle the oil into a skillet, and turn the heat on the stove up to low-medium. Allow the skillet and oil to heat up for 1 minute.
Meanwhile, tenderize the chicken so that it cooks evenly (makes such a huge difference). Add the chicken to the heated skillet. While the chicken is still raw, sprinkle each side with salt + pepper. Let each side cook for 3-5 minutes, or until tender. Once cooked, turn the burner off, but keep the skillet on it so the chicken stays warm.
In a new skillet, make the spicy chickpeas: Start by adding 1 tbsp of avocado oil to the skillet, then turn the heat onto medium. Toss in the chickpeas, and shake the pan, or use a spatula, to coat the chickpeas in the oil. About 2-3 minutes in, add all four spices, then stir well again. Continue to stir occasionally for the next 5 minutes so they can crisp up.
While the chickpeas finish cooking, slice the chicken into strips, then place them on top of the bed of greens. Add on the spicy chickpeas, avocado sprinkled with ebtb seasoning, grated/shredded parm to your liking, red pepper flakes, and finish by drizzling on the extra-virgin olive oil.
Grab a fork and enjoy!
