Chicken Caesar Chopped Salad with Garlic Pita Chips
Chicken Caesar Chopped Salad with Garlic Pita Chips is a high protein salad with chicken, romaine, Parmesan, chickpeas, Caesar dressing, and pita chips.
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Equipment
Ingredients
For the Salad:
- 5 cups romaine lettuce finely chopped
- 2 cups cooked chicken breast diced
- ⅓ cup shredded parmesan cheese
- ½ cup roasted chickpeas
- ⅓ cup light Caesar dressing
For the Roasted Chickpeas:
- 1 cup chickpeas drained, rinsed, and patted dry
- 1 teaspoon olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the Garlic Pita Chips:
- 2 large pita breads
- 1 tablespoon olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- 1 tablespoon grated parmesan cheese
Instructions
- Preheat the oven to 400 degrees F.
- Place the chickpeas on a baking sheet.
- Drizzle the chickpeas with olive oil and sprinkle the chickpeas with garlic powder, salt, and black pepper. Toss the chickpeas until coated.
- Bake for 20 to 25 minutes, shaking the pan once halfway through, until the chickpeas are lightly crisp.
- Remove the chickpeas from the oven and let cool.
- Reduce the oven temperature to 375 degrees F.
- Place the pita breads on a cutting board.
- Cut around the outside edge of each pita to separate the top and bottom layers.
- Cut each pita circle into triangles.
- Place the pita triangles on a baking sheet and brush lightly with olive oil and sprinkle with garlic powder, salt, and grated Parmesan cheese.
- Bake for 5 to 7 minutes, or until lightly toasted and crisp around the edges.
- Remove the pita chips from the oven and let the cool slightly.
- In a large mixing bowl, add the romaine lettuce, chicken, shredded Parmesan cheese, and roasted chickpeas.
- Pour the Caesar dressing over the salad and toss to coat.
- Serve with the garlic pita chips for scooping.
For a more classic Caesar taste, use crouton pieces instead of roasted chickpeas.
Notes
Tips and Tricks
Dry the chickpeas well - Pat the chickpeas dry before roasting. This helps them crisp better in the oven. Keep the pita chips in one layer - Spread the pita pieces out on the baking sheet. This helps them toast evenly. Add dressing right before serving - Toss the salad with Caesar dressing shortly before serving so the romaine stays crisp. Cut the lettuce small - Finely chopped romaine makes this salad easier to scoop with the pita chips. Store parts separately - For meal prep, keep the lettuce, dressing, roasted chickpeas, and pita chips in separate containers.Storing and Reheating
Store the Salad - Place the undressed salad in an airtight container in the refrigerator for up to 3 days. Store the Dressing - Keep the Caesar dressing in a separate airtight container in the refrigerator until ready to serve. Store the Chickpeas - Place cooled roasted chickpeas in a loosely covered container at room temperature for up to 1 day, or refrigerate for up to 3 days. They may soften as they sit. Store the Pita Chips - Place cooled pita chips in an airtight container at room temperature for up to 3 days. Reheat the Pita Chips - Place pita chips on a baking sheet. Warm at 350 degrees F for 3 to 5 minutes, or until crisp again. Reheat the Chickpeas - Place chickpeas on a baking sheet. Warm at 350 degrees F for 5 to 7 minutes, or until heated and lightly crisp.Nutrition
Calories: 479kcalCarbohydrates: 34gProtein: 34gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 8gCholesterol: 74mgSodium: 961mgPotassium: 531mgFiber: 6gSugar: 3gVitamin A: 5229IUVitamin C: 3mgCalcium: 203mgIron: 3mg
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