Lime Chickpea Chicken Salad

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what you'll need

2 organic chicken breasts
1 head of romaine lettuce
2 large kale leaves
1 ripe avocado
1/2 cucumber
1/4 red onion
1 can chickpeas
Olive oil
Garlic powder
Salt
Pepper
1 lime

Directions

  • Preheat oven to 350 degrees
  • Heat cast iron to medium high heat 
  • Cover bottom of pan with EVOO (1 tbsp)
  • Sprinkle a little EVOO + salt and pepper on one side of chicken breast
  • Once oil is heated and HOT place seasoned side down for 5 min - DO NOT TOUCH
  • Flip and place directly in oven for 7 minutes (may need less time if chicken breast is thin)
  • Remove and let cool
  • While chicken is cooking

  • Cut off stem of romaine, wash and chop into tiny shreds
  • Wash kale leaves and remove from stem, chop into small shreds
  • Chop onion into small pieces
  • Peel, wash and chop 1/2 a cucumber into small pieces
  • Mash avocado in bowl, add 1/2 tbsp lime juice, sea salt and dash of garlic 
  • Once chicken is done

  • Turn oven up to 450 and place drained chickpeas onto baking sheet with tbsp of EVOO add 1/2 tsp sea salt + 1/2 tsp garlic powder bake for 20 min 
  • Remove and squeeze 1/2 of a fresh lime on chickpeas- mix well, let cool
  • For dressing

  • In a small bowl add 1 tbsp EVOO, 1 tbsp fresh lime juice, 1/4 tsp garlic powder + 1/8 tsp salt -mix well
  • In a medium sized bowl add lettuce, kale, onions, cucumbers, guacamole, chicken + chickpeas
  • Add dressing evenly to salad- mix well