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avocado chicken kale caesar salad with crispy roasted parmesan chickpeas

Avocado Kale Chicken Caesar Salad with Crispy Parmesan Chickpeas

  • Author: purelyflourish
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2-4 servings 1x
  • Category: Salads

Description

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.


Scale

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
  • 1/41/2 cup filtered water

KALE CAESAR SALAD:

  • 1 large bunch kale
  • Parmesan, to garnish

Instructions

  1. Preheat oven to 425 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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