# 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
# Directions:
01 - Set the oven temperature to 400°F to prepare for roasting the chicken.
02 - Combine chicken pieces with olive oil, paprika, garlic powder, salt, and black pepper in a bowl, mixing thoroughly.
03 - Place the seasoned chicken on a baking tray and roast in the oven for 18-20 minutes or until internal temperature reaches 165°F; then allow to cool slightly before shredding or chopping into bite-sized pieces.
04 - While the chicken cooks, wash and chop lettuce, halve cherry tomatoes, dice cucumber and bell pepper, shred carrots, thinly slice red onion, and drain cooked chickpeas; combine all in a large salad bowl.
05 - Whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a small jar or bowl until emulsified.
06 - Add the cooled shredded chicken to the vegetable mixture, pour the dressing over, and toss gently to combine evenly.
07 - Sprinkle freshly chopped parsley or cilantro on top before serving.
