# Components:
→ Chicken
01 - 1.1 lb boneless, skinless chicken thighs or drumsticks
02 - 1 tbsp olive oil
03 - 1 tsp paprika
04 - 1 tsp garlic powder
05 - 1/2 tsp salt
06 - 1/4 tsp black pepper
→ Vegetables
07 - 1 large head romaine lettuce, chopped
08 - 1 cup cherry tomatoes, halved
09 - 1 large cucumber, diced
10 - 1 red bell pepper, diced
11 - 2 medium carrots, shredded
12 - 1 small red onion, thinly sliced
13 - 1 cup cooked chickpeas (optional)
→ Dressing
14 - 3 tbsp olive oil
15 - 2 tbsp lemon juice
16 - 1 tbsp Dijon mustard
17 - 1 tsp honey (optional)
18 - Salt and pepper, to taste
→ Garnish
19 - 2 tbsp fresh parsley or cilantro, chopped
# Directions:
01 - Set oven to 400°F (200°C).
02 - In a bowl, combine chicken with olive oil, paprika, garlic powder, salt, and black pepper; toss to coat evenly.
03 - Arrange chicken on a baking tray and roast for 18 to 20 minutes until the internal temperature reaches 165°F (74°C). Allow to cool slightly, then shred or chop into bite-sized pieces.
04 - Rinse and chop romaine lettuce, cherry tomatoes, cucumber, red bell pepper, carrots, and red onion. Combine all vegetables and optional chickpeas in a large salad bowl.
05 - In a small jar or bowl, whisk together olive oil, lemon juice, Dijon mustard, honey (if using), salt, and pepper until emulsified.
06 - Add the cooled chicken pieces to the vegetable mixture. Drizzle dressing over the salad and toss gently until fully combined.
07 - Sprinkle chopped parsley or cilantro over the salad before serving.
