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This Avocado Kale Chicken Caesar Salad with Crispy Parmesan Chickpeas is well worth its long title. The non-traditional avocado caesar dressing is massaged into the dark green kale and topped with sheet pan chicken and crispy chickpeas. So healthy, and even more delicious.
It wasn’t easy making this recipe. Well, I mean, it was easy to make — but I kept eating everything while making it. If you haven’t been a fan of kale salads, this is a good one to try. Don’t give up on kale yet! Just be sure to massage it very well with the avocado caesar dressing, and it’ll make it softer to chew. The crispy parmesan chickpeas are addicting. You might even want to make a double or triple batch to have as a snack throughout the week. I, love, crispy, chickpeas.
In addition to its incredible flavor, I also love this Avocado Kale Chicken Caesar Salad with Crispy Parmesan Chickpeas recipe because it is:
- Easy: Super simple and minimal ingredients. Most of which you probably already have. Also, it’s so easy to make.
- Healthy: Kale is a complete powerhouse dark leafy green. It’s jam-packed with cancer-fighting nutrients.
- Customizable: Add in extras if you’d like! Sometimes I add some red onion slices and cucumber.
- Lunch or Dinner: It’s a nutritious salad that can be enjoyed for lunch or dinner!
WHAT WILL YOU NEED FOR THIS AVOCADO CHICKEN CAESAR SALAD WITH CRISPY PARMESAN CHICKPEAS RECIPE?
- Avocado oil: A clean eating oil for high heat cooking. Purchase avocado oil here.
- Kale: Try to find organic kale if at all possible. It’s yet again on the Dirty Dozen List.
- Chickpeas: Also called garbanzo beans. Chickpeas get really crispy and super delicious roasted in the oven. With the sprinkle of parmesan, they make for a cheesy crouton alternative.
- Organic chicken breast: I get high quality organic free-range chicken delivered to my door every month with ButcherBox.
- Parmesan: If you’re dairy-free you can skip the parmesan, but I like to use a bit if I can find organic.
- Avocado: One ripe avocado makes for a super creamy salad dressing and tasty salad topping. Avocados are a good source of healthy fat and potassium.
- Avocado oil mayo: Mayonnaise made with avocado oil is healthy and avoids the overly processed unhealthy oils like canola. Purchase avocado oil mayonnaise here.
- Dijon mustard: Just a teaspoon of dijon is needed for the dressing recipe.
- Lemon juice: Adds a little acidity in the dressing to balance out the flavors.
- Spices: You’ll need some onion powder and garlic powder to season the chickpeas and chicken breasts.
HEALTH BENEFITS OF KALE
- Anti-inflammatory: Helps to balance omega-3 and omega-6.
- Antioxidant-rich: Good source of vitamin C and vitamin A. Helps to counteract the damage caused by free radicals.
- Detoxification: Thanks to isothiocyanates and sulfur compounds, the nutrients in kale support phase 1 and phase 2 detox within the body, which helps the body deal with and eliminate toxins from food and from the environment.
- Cancer-prevention: Cruciferous foods like kale have been shown to prevent and fight cancer.
- Healthy vision: Great source of lutein and zeaxanthin, which have been shown to prevent vision issues and protect the eyes.
RELATED: Why Should We Invest In Certified Organic Food?
RELATED: How to Eat Organic Healthy Food on a Budget
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This Avocado Kale Chicken Caesar Salad with Crispy Parmesan Chickpeas is well worth its long title. The non-traditional avocado caesar dressing is massaged into the dark green kale and topped with sheet pan chicken and crispy chickpeas. So healthy, and even more delicious.
Ingredients
CRISPY PARMESAN CHICKPEAS AND BAKED CHICKEN:
- 1 15 oz can chickpeas (garbanzo beans)
- 2 tablespoons avocado oil
- 2 tablespoons shredded parmesan
- 2 organic chicken breasts
- Sea salt and black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
AVOCADO CAESAR DRESSING:
- 1 avocado, divided
- 1/4 cup avocado oil mayonnaise
- 1 teaspoon dijon mustard
- 2 tablespoons lemon juice (about 1/2 a lemon)
- 2 small garlic cloves
- Sea salt and black pepper
- 1/4–1/2 cup filtered water
KALE CAESAR SALAD:
- 1 large bunch kale
- Parmesan, to garnish
Instructions
- Preheat oven to 425 degrees F.
- Rinse and drain the chickpeas, then dry very well with a clean towel. Rinse the chicken breasts and dry them very well with a paper towel. Pound them if needed, so that the breasts are even in size. Add the chickpeas and chicken to a parchment-lined baking tray, then drizzle avocado oil over the chickpeas and chicken. Season with a pinch of salt and pepper, then sprinkle with onion and garlic powder, coating everything evenly. Sprinkle the parmesan over the chickpeas and toss to coat. If need be, use two baking trays, careful to not overcrowd the pan. Keep the chicken separate from the chickpeas, and try to spread the chickpeas out so they don’t touch. Roast in the oven for 20-25 minutes, or until the chickpeas are crispy and the chicken reaches 165-170 degrees F. Keep an eye on the chickpeas, making sure they don’t burn. Toss them halfway through.
- While the chickpeas and chicken are roasting, prepare the dressing. In a blender or food processor, add 1/2 the avocado, the mayonnaise, dijon mustard, lemon juice, garlic, a pinch of salt and pepper, and 1/4 cup water. Blend, adding more water if needed, until it reaches a creamy consistency.
- Chop the kale into bite-sized pieces and add to a large bowl. Pour the dressing over the kale, reserving a bit for drizzling on top at the end, then massage the kale with your hands. This makes the kale a bit softer and more digestable.
- Remove the chickpeas and chicken from the oven. Let the chicken rest for 5-10 minutes before slicing. Portion out the salad and top with the sliced chicken, crispy chickpeas, the remaining 1/2 avocado, and parmesan, to garnish. Drizzle the remaining dressing. Enjoy!
Notes
Kale is on the Dirty Dozen List. Always try to opt for certified USDA organic ingredients to avoid toxic pesticides and additives.
