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Smoky Paprika Chicken and Crispy Chickpeas Over Escarole Salad

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Ingredients

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For the Chicken and Chickpeas:

  • 4 boneless, skinless chicken thighs
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 tablespoons olive oil, divided
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon chili powder
  • Salt and pepper, to taste

For the Salad:

  • 6 cups escarole, roughly chopped
  • ½ cup cherry tomatoes, halved
  • ¼ cup red onion, thinly sliced
  • ¼ cup crumbled feta cheese
  • 2 tablespoons fresh parsley, chopped

For the Dressing:

  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • Salt and pepper, to taste

Instructions

Prepare the Chicken and Chickpeas:

  1. Season the Chicken: In a small bowl, mix the smoked paprika, cumin, garlic powder, onion powder, chili powder, salt, and pepper. Rub the mixture evenly over the chicken thighs.
  2. Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken thighs and cook for 5-6 minutes per side, or until fully cooked (internal temperature of 165°F). Remove from the skillet and set aside.
  3. Crisp the Chickpeas: In the same skillet, heat the remaining tablespoon of olive oil. Add the chickpeas and season with a pinch of salt and paprika. Cook for 8-10 minutes, stirring occasionally, until the chickpeas are golden and crispy.

Prepare the Salad:

  1. Assemble the Greens: In a large salad bowl, combine the escarole, cherry tomatoes, red onion, and feta cheese. Toss gently to combine.
  2. Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper until emulsified.

Assemble the Dish:

  1. Slice the Chicken: Slice the cooked chicken thighs into thin strips.
  2. Combine the Components: Arrange the salad on plates or a large serving platter. Top with sliced chicken and crispy chickpeas. Drizzle the dressing evenly over the salad.
  3. Garnish: Sprinkle fresh parsley over the top for a pop of color and added flavor.

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