CHICKEN CAESAR SALAD WITH ROASTED CHICKPEAS

  • Ingredients: 18
  • Servings: 6

Ingredients

INGREDIENTS for Salad
  • 1 ½ cups (375 mL) Galbani Professionale® Lactose Free Pizza Mozzarella Shredded Cheese
  • 3 heads of romaine lettuce, washed and chopped (or 12 cups [3 L])
  • 6 pre-made chicken skewers, grilled
  • 1 lemon, cut into 6 wedges
INGREDIENTS for Roasted Chick Peas “Croutons”
  • 1½ cups (357 mL) canned chickpeas, rinsed, drained and dried
  • 4 tbsp (60 mL) olive oil
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp garlic powder
  • ½ tsp paprika
INGREDIENTS for Low-Fat Caesar Salad Dressing
  • 1 cup (250 mL) low-fat mayonnaise
  • ½ cup (125 mL) olive oil
  • 1 tsp (5 mL) minced garlic
  • 2 tsp (10 tsp) Dijon mustard
  • 2 tsp (10 tsp) lemon juice
  • 1 tsp (5 mL) Worchestershire sauce
  • ½ tsp sea salt
  • ½ tsp fresh ground pepper

Directions

  1. Pre-heat oven to 400° F (200° C). Rinse, drain and dry chickpeas well. Drizzle with olive oil, salt, pepper, garlic powder and paprika. Mix well. Place onto a baking sheet lined with parchment paper and bake for 20 – 30 minutes until chickpeas are crispy. Hold in a container, non-refrigerated, for up to 1 week.
INSTRUCTIONS for Low Fat Caesar Dressing
  1. Combine all ingredients for Caesar Salad Dressing and whisk together for 2-3 minutes. Store unused portion refrigerated for up to 5 days.
DIRECTIONS for Salad
  1. Grill chicken skewer as per package instructions, until an internal temperature of 165° F (74° C) is reached. Set aside.
  2. To assemble each salad, place 2 cups of romaine lettuce and drizzle with 3-4 tbsp (45 mL – 60 mL) of Caesar Salad Dressing. Sprinkle with ¼ cup (60 mL) Galbani Professionale® Lactose Free Pizza Mozzarella Shredded Cheese, and ¼ cup roasted chick peas. Place 1 chicken skewer and a wedge of lemon alongside of the salad, and serve.