# 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 - Preheat the oven to 400°F.
02 - In a bowl, toss the chicken thighs or drumsticks with olive oil, paprika, garlic powder, salt, and black pepper until evenly coated.
03 - Arrange the seasoned chicken on a baking tray and roast for 18 to 20 minutes until fully cooked (internal temperature of 165°F). Let cool slightly, then shred or chop into bite-sized pieces.
04 - While the chicken cooks, rinse and prepare the vegetables: chop romaine lettuce; halve cherry tomatoes; dice cucumber and red bell pepper; shred carrots; thinly slice red onion. Combine all in a large bowl along with the cooked chickpeas if using.
05 - In a small jar or bowl, whisk together olive oil, lemon juice, Dijon mustard, honey if desired, salt, and pepper until emulsified.
06 - Add the cooled, shredded chicken to the vegetable bowl. Drizzle with the dressing and toss gently to combine.
07 - Sprinkle chopped parsley or cilantro over the salad before serving.
