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Smoky Paprika Chicken and Crispy Chickpeas Over Escarole Salad

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Smoky Paprika Chicken and Crispy Chickpeas Over Escarole Salad is a vibrant and hearty dish that combines smoky, tender chicken, crispy chickpeas, and a refreshing escarole salad. The deep, smoky flavors of paprika and crispy chickpeas contrast beautifully with the lightness of escarole, making this a well-balanced, flavorful, and nutritious meal. Perfect for lunch, dinner, or meal prep, this dish offers a satisfying crunch, a protein-packed base, and a zesty, tangy dressing for a truly delicious experience.

Ingredients

For the chicken and chickpeas:

  • 2 boneless, skinless chicken breasts

  • 1 can (15 oz) chickpeas, drained and rinsed

  • 1 tablespoon olive oil (for the chicken)

  • 1 tablespoon olive oil (for the chickpeas)

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon ground cumin

  • Salt and pepper, to taste

For the escarole salad:

  • 4 cups escarole, chopped and washed

  • 1 cucumber, sliced

  • 1/2 red onion, thinly sliced

  • 1/2 cup cherry tomatoes, halved

  • 1/4 cup feta cheese, crumbled (optional)

For the dressing:

  • 2 tablespoons olive oil

  • 1 tablespoon red wine vinegar

  • 1 teaspoon Dijon mustard

  • 1 teaspoon honey

  • Salt and pepper, to taste

Instructions

  • repare the chicken:

    • Preheat the oven to 400°F (200°C).

    • Season chicken breasts with smoked paprika, garlic powder, cumin, salt, and pepper. Drizzle with olive oil and rub the seasoning into the chicken.

    • Heat a skillet over medium heat and add a tablespoon of olive oil. Cook the chicken for 5-6 minutes per side until golden and cooked through (internal temperature should reach 165°F/74°C). Remove from the pan and set aside to rest before slicing.

  • Make the crispy chickpeas:

    • While the chicken cooks, spread drained and rinsed chickpeas on a baking sheet. Drizzle with olive oil and season with smoked paprika, salt, and pepper.

    • Toss to coat and bake for 20-25 minutes at 400°F, or until crispy, shaking the pan halfway through.

  • Prepare the salad:

    • In a large bowl, combine chopped escarole, cucumber, red onion, cherry tomatoes, and feta cheese (if using).

  • Make the dressing:

    • In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper. Adjust seasoning to taste.

  • Assemble the salad:

    • Drizzle the dressing over the escarole salad and toss to coat.

    • Divide the salad among serving bowls, topping with sliced chicken and crispy chickpeas.

  • Serve:

    • Serve immediately, garnished with extra feta, herbs, or a squeeze of lemon if desired.

Notes

  • Storage: Store leftover chicken and chickpeas in an airtight container for up to 3 days. Assemble the salad fresh just before serving.

  • Variations:

    • Add more veggies: You can add roasted vegetables like bell peppers, zucchini, or sweet potatoes for extra texture.

    • Vegan option: Replace chicken with grilled tofu or tempeh and use a plant-based dressing and feta.

    • Spicy kick: Add red pepper flakes to the chicken and chickpeas for a spicy twist.

    • Grains: Serve the salad over quinoa, couscous, or rice for a heartier meal.

Find it online: https://avarecipe.com/smoky-paprika-chicken-and-crispy-chickpeas-over-escarole-salad/