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Carb Smart Chicken Caesar Salad

Carb Smart Chicken Caesar Salad

with Golden Chickpea 'Croutons'

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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-upCarb Smart
Allergens:EggMustardMilk

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

370 mL

Chickpeas

113 g

Baby Spinach

1 unit

Lemon

4 tbsp

Mayonnaise

(ContainsEgg, Mustard)

¼ cup

Parmesan Cheese, grated

(ContainsMilk)

1 unit

Garlic, cloves

1.5 tsp

Dijon Mustard

(ContainsMustard)

1 tbsp

Chicken Salt

Not included in your delivery

2.5 tbsp

Oil*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories750 kcal
Fat48 g
Saturated Fat5 g
Carbohydrate33 g
Sugar6 g
Dietary Fiber11 g
Protein50 g
Cholesterol155 mg
Sodium1520 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
Utensilsarrow down iconarrow down icon
Paper Towel
Zester
Colander
Baking Sheet
Large Non-Stick Pan
Measuring Spoons
Large Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 425˚F. Wash and dry all produce. Garlic Guide for Step 4 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp extra! Drain and rinse chickpeas, then pat dry with paper towels. Zest, then juice half the lemon. Cut remaining lemon into wedges. Peel, then mince or grate garlic.

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. Cook until golden-brown, 1-2 min per side. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed!) Transfer chicken to an unlined baking sheet. Bake in the middle of the oven until chicken is cooked through, 12-14 min.**

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 plate to cool slightly.

4

Add mayo, Dijon, lemon zest, half the Parmesan, 1 tsp lemon juice (dbl for 4 ppl) and 1/8 tsp garlic to a large bowl. (NOTE: Reference garlic guide.) Season with pepper, then stir to combine.

5

Add chickpeas and spinach to the large bowl with dressing, then toss to combine.

6

Let chicken rest for 3-5 min, then thinly slice. Add chicken to the bowl with salad, then toss to combine. Divide salad between plates. Sprinkle remaining Parmesan over top. Squeeze over a lemon wedge, if desired.