This is the perfect refreshing lunch or dinner – who doesn`t love a classic caesar salad? This one is packed with nutrients and protein from the tahini dressing, chickpeas and gluten-free breaded chicken and will surely be loved by everyone in the family.
Serves two
Ingredients: (preferably organic)
- 1 head romaine lettuce, washed & chopped
- 1 can chickpeas, rinsed
- a drizzle of avocado oil
- a sprinkle of pink Himalayan salt
- 1 pack mini chicken filets
- 1 egg
- ½ cup GF breading
- ½ tsp pink Himalayan salt
- ¼ tsp smoked paprika
- ¼ tsp garlic powder
- parmesan shreds, for garnish
- lemon wedges, for garnish
Tahini Caesar Dressing
- ¼ cup tahini
- 1-2 ice cubes
- ½ lemon, squeezed
- a splash of cold water
- ¼ tsp garlic powder
- pink Himalayan salt, to taste
Directions:
01. Pre-heat the oven to 200C and prepare two baking sheets lined with parchment paper.
02. Prepare the breaded chicken: crack the egg into a bowl and whisk it with a fork. In another bowl mix the breading, salt, smoked paprika and garlic powder. Dip the chicken filets into the egg mixture and then the breading and place on the prepared baking sheet. Spray lightly with avocado oil and place in the oven for 25 minutes until golden and crispy.
03. Spread out the chickpeas on the other baking sheet and spray lightly with avocado oil and season with pink salt. Place in the oven along with the chicken and bake for 15 minutes until crispy.
04. Make the dressing by whisking together the tahini, lemon juice, garlic powder and pink Himalayan salt. Add in the ice cubes and the cold water until you reach the desired consistency.
