A few nights ago, I was trying to figure out a quick dinner for my husband and I. My kids had an early dinner, so I was able to expand our options since it didn’t need to be kid friendly. My kids are not big salad eaters, so I typically have to avoid adding salads to our dinners. I ended up whipping this up using the fresh Kale I had. It was an extremely healthy, protein packed dinner that left us stuffed! The dressing was so flavorful and we both agreed that this was something we would definitely have again!!
1 head Kale or lettuce of choice
3/4 cup Parmesan Cheese, shredded
1 (15 oz) can garbanzo beans, rinsed and drained
1 tsp olive oil
3 garlic cloves, minced
1 tsp Dijon Mustard
3 tbsp lemon juice
1 tsp Worcestershire sauce
3 tbsp olive oil
1 chicken breast, cooked and sliced (seasoned with desired seasoning)
Rinse the kale or lettuce of choice and chop into smaller pieces. Set aside in a bowl. If using chicken on top of the salad, season and cook it at this time. Once cooked through, slice into small pieces and set aside. Rinse and drain the garbanzo beans. Remove casing from each bean and pat dry with a paper towel. Spread beans onto a cookie sheet and drizzle olive oil over them. Toss to coat thoroughly. Sprinkle some salt/pepper/garlic powder on top of the beans and place in a preheated oven, 375, for about 35 minutes. While the beans are roasting, add the garlic cloves, mustard, lemon juice, Worcestershire sauce, and olive oil to your food processor. Pulse until blended. Set dressing aside. Remove beans from oven once crispy. Pour desired amount of dressing onto lettuce/Kale and toss. Add in the crispy beans and additional Parmesan cheese if desired. Place sliced chicken on top. Serve!