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Kale Chicken Caesar Salad

Enjoy a yummy health salad with homemade caesar dressing perfect to dress up any kale salad!
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Prep Time 10 minutes
Cook Time 1 hour
Servings: 2
Ingredients Equipment Method

Ingredients
  

Crispy Chickpeas
  • 1 can Chickpeas drained, rinsed, and dried thoroughly
  • 2 tbsp Olive oil
  • 1 tsp Sea salt
  • 1/2 tsp Black pepper
  • 1/2 tsp Garlic powder
  • 1 tsp Smoked paprika
Chicken
  • 2 Chicken breasts boneless and skinless
  • 1 tsp Sea salt
  • 1 tsp Smoked paprika
  • 1/2 tsp Chilli powder
  • 1/2 tsp Onion powder
  • 1/2 tbsp Olive oil
Caesar Dressing
  • 1/4 cup Grapeseed oil
  • 1/4p cup Olive oil
  • 1 Egg Better the quality the thicker the dressing
  • 3 tbsp White wine vinegar
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 1 1/2 tbsp Minced garlic

Equipment

  • Blender or Hand blender
  • 2 Cookie sheets
  • Parchment paper
  • 1 Large Bowl

Method
 

Crispy Chickpeas
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  2. After rinsing the chickpeas, pat them completely dry with a clean kitchen towel or paper towels. Removing as much moisture as possible helps them crisp up.
  3. In a bowl, toss the chickpeas with olive oil, salt, and pepper. Add any additional seasonings if desired.
  4. Spread the chickpeas in a single layer on the prepared baking sheet, ensuring they’re not crowded. Bake for 30-35 minutes, shaking the pan every 10 minutes to ensure even cooking. They’re ready when golden brown and crispy.
  5. Let the chickpeas cool for a few minutes (they’ll crisp up more as they cool). Serve immediately or store in an airtight container for up to 3 days at room temperature.
Chicken
  1. Preheat oven 375°F (190°C)
  2. Pound chicken breasts so they are tenderized and under an inch thick.
  3. Mix spices together and rub on both sides of the chicken and top with oil.
  4. Place chicken on a lined cookie sheet. Bake for 21-23 minutes or until chicken is no longer pink. Once done let rest for 5 minutes.
Caesar Dressing
  1. blend all ingredients together until emulsified.
  2. Refrigerate up to 5 days. Notes: The dressing can be used right away, but note, after 24 hours of sitting in the fridge the dressing will thicken.