Healthy Chicken Caesar Salad With Crispy Chickpeas

• FOR THE DRESSING:
• 1/3 cups Low Fat Greek Yogurt
• 1 clove Garlic, Minced
• 1 Tablespoon Dijon Mustard
• 1 Tablespoon Worcestershire Sauce
• 3 Tablespoons Fresh Lemon Juice
• Salt And Fresh Black Pepper To Taste
• FOR THE SALAD:
• 2 Tablespoons Olive Oil, Divided
• 1 can (15 Oz. Size) Chickpeas, Rinsed And Drained
• 2 Chicken Breasts
• Sea Salt And Pepper, To Taste
• 1 head (small) Iceberg Lettuce, Chopped
• 1 cup Halved Cherry Tomatoes
• 1/4 cups Parmesan Cheese, Shaved Or Grated.
• 1 Ripe Avocado, Sliced

1. Place all dressing ingredients in a small bowl and mix well to combine. Refrigerate until ready to use.
2. Heat 1 tablespoon oil in a cast iron pan over medium-high heat. Add chickpeas then season with salt and pepper. Cook, stirring frequently, until golden and crispy, about 15-20 minutes. Remove from the pan and set aside.
3. In the same preheated pan, pour in remaining oil. Add chicken breast and season generously with salt and pepper on both sides. Cook for about 7-8 minutes per side or until juices run clear (the internal temperature should be 75u0b0C or 165u0b0F). Once chicken is cooked, let it rest a bit, then slice it.
4. Combine all salad ingredients in a large bowl. Toss with dressing and enjoy!

dressing, low fat, clove garlic, dijon mustard, worcestershire sauce, lemon juice, salt, salad, olive oil, chickpeas, chicken breasts, salt, head, tomatoes, ubc, avocado

Taken from tastykitchen.com/recipes/salads/healthy-chicken-caesar-salad-with-crispy-chickpeas/ (may not work)