# What You’ll Need:
→ 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
# How-To:
01 - Preheat the oven to 400°F.
02 - Combine chicken thighs or drumsticks with olive oil, paprika, garlic powder, salt, and black pepper in a bowl. Toss to coat evenly.
03 - Place chicken on a baking tray and roast for 18-20 minutes until fully cooked (internal temperature 165°F). Let rest briefly, then shred or chop into bite-sized pieces.
04 - While the chicken roasts, rinse and chop lettuce, halve cherry tomatoes, dice cucumber, bell pepper, shred carrots, thinly slice red onion, and add chickpeas to a large salad bowl.
05 - In a small jar or bowl, whisk olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified.
06 - Add cooled chicken to the bowl of vegetables, drizzle with dressing, and toss gently to combine.
07 - Top with chopped parsley or cilantro before serving.
