# Components:
→ Chicken
01 - 1.1 lb (500 g) boneless, skinless chicken thighs or drumsticks
02 - 1 tbsp olive oil
03 - 1 tsp paprika
04 - 1 tsp garlic powder
05 - ½ tsp salt
06 - ¼ 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 - Preheat the oven to 400°F (200°C).
02 - In a bowl, toss chicken thighs or drumsticks with olive oil, paprika, garlic powder, salt, and black pepper until evenly coated.
03 - Arrange the chicken on a baking tray and roast for 18-20 minutes until fully cooked (internal temperature 165°F/74°C). Let cool slightly before shredding or chopping into bite-sized pieces.
04 - While the chicken cooks, rinse and chop lettuce, halve cherry tomatoes, dice cucumber and red bell pepper, shred carrots, thinly slice red onion, and place all in a large bowl with cooked chickpeas if using.
05 - Whisk together olive oil, lemon juice, Dijon mustard, honey (if using), salt, and pepper in a small jar or bowl until emulsified.
06 - Add the cooled chicken to the vegetable mixture, drizzle with dressing, and toss gently to combine evenly.
07 - Top the salad with chopped fresh parsley or cilantro before serving.
