Kale pasta ceasar salad w/ roast chickpeas/chicken
Kale pasta Caesar salad with roasted chickpeas and chicken, combining fresh greens, pasta, and protein for a balanced meal.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Kale | 2 | Bunch |
| Pasta | 300 | Grams |
| Chicken Breast | 500 | Grams |
| Chickpeas | 1 | Can |
| Parmesan Cheese | 100 | Grams |
| Caesar Dressing | 1 | Cup |
| Olive Oil | 3 | Tbsp |
| Garlic | 2 | Clove |
| Lemon | 1 | Count |
| Salt | 1 | Tsp |
| Black Pepper | 1 | Tsp |
Instructions
- Preheat the oven to 200 degrees Celsius.
- Toss chickpeas with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until crispy.
- Season chicken breasts with salt, pepper, and minced garlic. Heat 1 tablespoon of olive oil in a skillet over medium heat and cook chicken for 6-7 minutes on each side until fully cooked.
- Cook pasta according to package instructions. Drain and set aside.
- In a large bowl, combine chopped kale, cooked pasta, roasted chickpeas, and sliced chicken.
- Add Caesar dressing, lemon juice, and remaining olive oil. Toss to combine.
- Sprinkle grated parmesan cheese over the salad and serve.
Prep
- Thaw chicken breasts if frozen.
Kitchen equipment
Baking SheetLarge Mixing BowlSkillet