Description
A spicy and satisfying salad featuring buffalo-tossed chicken and oven-roasted chickpeas for a protein-packed crunch.
Ingredients
Scale
- 1 lb chicken breast, cubed
- 1 can (15 oz) chickpeas, drained and patted dry
- 1/2 cup buffalo sauce
- 6 cups mixed salad greens
- 2 stalks celery, sliced
- 1/4 red onion, thinly sliced
- 2 tbsp olive oil
- 1/2 cup ranch or blue cheese dressing
- Salt and black pepper to taste
Instructions
- Preheat oven to 400F.
- Toss dried chickpeas with 1 tbsp olive oil and salt on a baking sheet. Roast for 20-25 minutes until golden and crisp.
- Season chicken cubes with salt and pepper. Grill or bake until internal temperature reaches 165F.
- Place cooked chicken in a bowl and toss with buffalo sauce until evenly coated.
- Combine mixed greens, sliced celery, and red onion in a large salad bowl.
- Top the greens with buffalo chicken and roasted chickpeas.
- Drizzle with ranch or blue cheese dressing just before serving.