This Grilled Chicken Caesar Salad with Roasted Chick Peas is the perfect solution for dinner on those hot summer nights. It’s a satisfying meal that’s so simple to toss together!
Remember last week, when I said summer and salads go hand in hand at our house?
I wasn’t kidding.
What I love about summer is that dinner doesn’t always have to be a hot meal.
When the summer sun begins to heat things up, a delicious salad is the perfect solution. And you know me. No such thing as greens on a plate and callin’ it a meal. We go BIG or go home around here.
And I love a good Caesar salad. It’s always been one of my favorites, whether I’m dining at home or dining out.
Super Hearty Grilled Chicken Caesar Salad with Roasted Chick Peas
Today’s salad is not your ordinary salad folks. It’s a total meal.
I’ve grilled the romaine, sprinkled a generous helping of blackening spice on my chicken before grilling it and I’ve added some roasted chick peas to the salad to make this salad super satisfying.
Have you ever tried roasted chick peas? What a treat. Nice and crispy and deliciously savory, they’re such a great addition to this salad.
I’ve also made a homemade, somewhat creamy Caesar dressing to toss everything in that’s just delicious.
Salad Ingredients
boneless, skinless chicken breasts
blackening spice
heads of romaine lettuce
olive oil
chick peas
kosher salt and pepper
Caesar Dressing Ingredients
grated Parmesan cheese
mayonnaise
fresh lemon juice
olive oil
garlic
Dijon mustard
red wine vinegar
kosher salt and pepper
A Few Cook’s Notes for Grilled Chicken Caesar Salad with Roasted Chick Peas
Use as much dressing as you prefer and refrigerate any remaining dressing in an airtight container.
You can find blackening spice in the spice aisle at your local food market.
Make sure to only grill your romaine for two minutes until just slightly charred.
This salad is best enjoyed immediately after you put it together so the chick peas remain crispy.
More Delicious Summer Recipes to Enjoy
Grilled Chicken Caesar Salad with Roasted Chick Peas
Print Recipe Pin RecipeIngredients
Caesar Dressing
- 1/2 cup grated Parmesan cheese
- 1/3 cup mayonnaise
- 1/4 cup freshly squeezed lemon juice
- 2 cloves garlic, minced
- 2 Tbsp. olive oil
- 1 Tbsp. red wine vinegar
- 2 tsp. Dijon mustard
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
Roasted Chick Peas
- 1 15.5-oz. can chick peas, drained and rinsed
- 1 Tbsp. olive oil
- 1 tsp. kosher salt
Grilled Chicken Caesar Salad
- 1 1/2 lbs. boneless, skinless chicken breasts, about 2-3 breasts
- 2 Tbsp. olive oil, divided
- 1-2 Tbsp. blackening spice
- 2 heads romaine lettuce, sliced in half lengthwise
- extra Parmesan cheese, for serving
Instructions
Caesar Dressing
- Add all dressing ingredients to a small food processor and process until smooth. Pour into a jar and place in refrigerator.
Roasted Chick Peas
- Place rack in middle of oven. Preheat oven to 400 degrees.
- Pour chick peas into a strainer and rinse. Place rinsed chick peas on a clean dish towel. Remove the skins. Once the skins are removed, pat dry with another towel and then let air-dry for a few minutes.
- Place the chick peas on a rimmed baking sheet. Toss with one tablespoon olive oil. Stir with your hands until they're evenly coated. Sprinkle with kosher salt.
- Roast in the oven for 20-30 minutes, tossing every 10 minutes until golden brown. Mine took 25 minutes. Remove from the oven. Toss the chick peas in your salad while they are warm and crispy.
Grilled Chicken Caesar Salad
- While chick peas are roasting, grill your chicken. Preheat your gas grill to medium-high heat, 350-400 degrees.
- Brush your chicken breasts with one tablespoon olive oil and sprinkle each side generously with blackening spice. Add chicken to the grill, close the lid and cook 7-8 minutes or until the bottom of the chicken is easy to flip and has clear grill marks. Rotate the chicken, close the lid, reduce the heat to medium and cook for an additional 7-10 minutes or until internal temperature reaches 165 degrees F. Remove from the grill. Let cool 3-4 minutes and cut into bite-sized chunks.
- Clean the grill grates. Keep the heat on medium. Brush the cut sides of the romaine heads lightly with the remaining one tablespoon olive oil. Place the heads cut side down on the gill and cook for 2 minutes. Remove from the grill to a cutting board. Roughly chop.
- Add the chopped romaine to a large serving bowl along with the grilled chicken pieces, the roasted chick peas and desired amount of dressing. Toss well. Serve immediately with extra dressing and grated Parmesan cheese.
Notes
Salads are definitely a summer staple in this house as well, so I’m always on the hunt for tasty new ones to try and this one is IT!!! I adore a good chicken Caesar and roasted chickpeas are my jam, so I love that you combined the two!!! Definitely making this salad soon!!!
I’m addicted to the roasted chick peas Chey!
A fantastic meal, Mare and I love that you included roasted chickpeas! The lightly charred romaine is a delicious way to enjoy a summer Caesar salad. I’d devour this!
Those roasted chick peas! I love them Traci!
This salad looks wonderful, Mary Ann! And I love how the chickpeas add enough heft to make this a satisfying meal on its own!
Thanks Marissa!
Fabulous salad! Loving the addition of roasted chick peas here. A full meal in a delicious bowl :)
Thanks Jennifer!