This amazing salad is a mix of two types of greens, tender chickpeas, sweet tomatoes, and crunchy croutons, drizzled with Dijon and topped with grilled chicken. It’s healthy, delicious, and pretty easy to make. You can serve this as a lunch of a light dinner. I garnish with some fried potato peel skins to provide an additional texture to the dish, but it’s completely optional. If you’re using thin sliced chicken breasts, grill two instead of one (I just toss them in thyme, salt, and pepper, and then grill for a couple minutes). Feel free to switch out proteins if you’d rather have fish, tofu, pork, etc. Salads are fun!

1 romaine heart

2-3 oz baby spinach

1 ½ cup croutons

1 cup chickpeas (drained and rinsed)

1 tomato

1 cup potato peels (sliced fried…optional)

1 chicken breast (grilled, sliced)

Honey Dijon Salad Dressing

Chop the romaine lettuce. Add to a large bowl.

Add spinach.

Add the croutons.

Toss in the rinsed chickpeas.

Cut the tomato into four pieces and then slice. Add the tomato slices to the bowl.

Drizzle on the Dijon dressing.

Toss the salad so everything is coated in the Dijon dressing.

Slice the chicken and add the desired amount to each person’s plate. If you made fried potato skin slices, use as a garnish.