Brazilian flair chicken salad with chickpeas “croutons” is a vibrant, filling salad packed with colorful and nutritional ingredients and crunchy roasted chickpeas.
This salad was the last one we made during our week of experimenting with creating flavorful chicken breasts. This marinated chicken with lemon juice, olive oil, garlic and oregano is simple yet super flavorful. This was so moist and paired wonderfully with the crispy roasted garbanzo beans, hard boiled egg, cherry tomatoes, avocado and roasted corn. The dressing was an easy aioli that paired perfectly with the chicken. This would be a great lunch or dinner salad any day of the week.
We are a huge fans of chickpeas! Chickpeas are such a versatile ingredient for cooking. You can eat them hot or cold, canned or dried. Also you can roast chickpeas as a substitute for croutons in saladas or soups, or turn them into a simple salty or sweet snack. Enjoy this delicious salad and Happy Labor Day!!
Link of the day…
Marilyn is sleeping right now while I am writing this post! When she wakes up and reads that her favorite food documentary Chef’s Table has been available on Netflix she will freak out… lol. “…After the first two seasons took viewers to various locales around the world, the third installment of the James Beard award-winning documentary series will focus entirely on the birthplace of modern Western culinary tradition. Four episodes will highlight the work of French mega-chefs Alain Passard and Michel Troisgros, as well Adeline Grattard of Paris’s French-Asian fusion hot spot Yam’Tcha and Alexandre Couillon of the two-Michelin-starred La Marine in Normandy.”
I said before and it’s worth repeating again that this documentary is so beautiful and inspiring and will take you to a different reality!! You need to see it to understand what I am saying.
- For the chicken
- ½ c. Oil
- Juice of 3 lemons
- 1 T. Dried oregano
- 1 T. Minced garlic
- Kosher salt
- 2 lbs. chicken breasts
- MIxed greens of your choice
- Cherry tomatoes
- Roasted corn
- Crispy Garbanzo beans
- Hard boiled eggs
- For the Dressing
- ⅛ c. Honey
- ¼ c. Mayonnaise
- ¼ c. Whole grain mustard
- 1 T. Raspberry vinegar
- ¼ tsp. Cayenne pepper
- Kosher salt
- Combine oil, lemon juice, oregano, garlic and salt and pepper well.
- Place into a ziplock bag with chicken and mix well.
- Marinate for at least 2 hours or overnight.
- Preheat oven to 450F and place chicken onto a baking sheet. Cook until chicken reaches 165F.
- Let rest at least 20 minutes.
- For the dressing
- Combine honey, mayonnaise, mustard, vinegar and cayenne pepper until well blended and emulsified.
- Season with salt and pepper.
- Mix with greens.
- Slice chicken and place onto salad with sliced tomatoes, corn, sliced avocado,eggs and garbanzo beans.
Don’t forget to PIN on your salad board on Pinterest!!
Beijos and Tchau!