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Carb Smart Chicken and Chickpea Salad
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Carb Smart Chicken and Chickpea Salad

Carb Smart Chicken and Chickpea Salad

with Arugula and Bell Peppers

Hearty, protein-rich chickpeas make a wholesome replacement for starchy croutons in this satiating take on chicken Caesar salad!

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Tags:
Easy Clean-up
Carb Smart
Allergens:
Milk
Egg
Mustard
Fish

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

2 unit

Chicken Breasts

370 mL

Chickpeas

160 g

Sweet Bell Pepper

113 g

Arugula and Spinach Mix

4 tbsp

Caesar Dressing

(Contains Milk, Egg, Mustard, Fish)

¼ cup

Parmesan Cheese, grated

(Contains Milk)

1 tbsp

Chicken Salt

Not included in your delivery

2.5 tbsp

Oil*

0.13 tsp

Pepper*

0.06 tsp

Salt*

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Nutrition Values

Calories710 kcal
Fat43 g
Saturated Fat8 g
Carbohydrate27 g
Sugar5 g
Dietary Fiber8 g
Protein52 g
Cholesterol155 mg
Sodium1510 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Paper Towel
Colander
Baking Sheet
Large Non-Stick Pan
Measuring Spoons
Large Bowl

Instructions

Prep
1

Before starting, preheat the oven to 425˚F. Wash and dry all produce. Drain and rinse chickpeas, then pat dry with paper towels. Core, then cut pepper into 1/2-inch pieces.

Cook chicken
2

Pat chicken dry with paper towels. Season with half the chicken salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed, using 1/2 tbsp oil per batch.) Cook until golden-brown, 1-2 min per side. Transfer chicken to an unlined baking sheet. Bake in the middle of the oven until chicken is cooked through, 12-14 min.**

Cook chickpeas
3

While chicken bakes, heat the same pan over medium. When hot, add 2 tbsp oil (dbl for 4 ppl), then chickpeas and remaining chicken salt. Season with pepper. Cover and cook, stirring occasionally, until chickpeas are golden, 5-6 min. Transfer chickpeas to a large bowl to cool slightly.

Assemble salad
4

Add peppers, arugula and spinach mix, Parmesan and half the Caesar dressing to the bowl with chickpeas. Season with salt and pepper, then toss to combine.

Finish and serve
5

Let chicken rest for 3-5 min, then thinly slice. Divide salad between plates. Top with chicken, then drizzle remaining Caesar dressing over top.

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