# 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
# Method:
01 - Set the oven to 400°F (200°C) to prepare for roasting the chicken.
02 - Toss the chicken thighs or drumsticks in a bowl with olive oil, paprika, garlic powder, salt, and black pepper until evenly coated.
03 - Arrange the chicken pieces on a baking tray and roast in the preheated oven for 18-20 minutes until the internal temperature reaches 165°F (74°C). Remove and let cool slightly, then shred or chop into bite-sized pieces.
04 - Rinse and chop the romaine lettuce, cherry tomatoes, cucumber, red bell pepper, carrots, red onion, and combine them with the cooked chickpeas in a large salad bowl.
05 - In a small jar or bowl, whisk together olive oil, lemon juice, Dijon mustard, honey (if using), salt, and pepper until fully emulsified.
06 - Add the cooled chicken pieces to the vegetable mixture, drizzle with the dressing, and toss gently to combine all ingredients.
07 - Sprinkle the salad with chopped parsley or cilantro just before serving for fresh herbal notes.
