Chicken Caesar Salad with Smokey Chickpeas

A deliciously light and smokey take on the classic caesar salad.



  • 7.5-9.5 oz chicken breast, cut into strips
  • 1⁄2 tsp olive oil
  • 1⁄4 tsp oregano
  • 1/8 tsp salt

Smokey Chickpeas

  • 1⁄2 cup canned chickpeas, drained
  • 1/4 tsp olive oil
  • 1⁄4 tsp smoked paprika
  • 1⁄4 tsp garlic powder
  • 1/8 tsp salt


  • 1 oz parmesan cheese, grated
  • 1⁄2 cup Greek yogurt
  • 2 tbsp lemon juice, plus 1 wedge lemon for serving
  • 2 cloves garlic, minced
  • 1/2 tsp hot mustard
  • 1 tsp tamari or soy sauce
  • 1⁄2 tsp hot sauce

For Serving

  • 2 cups chopped romaine lettuce
  • 1⁄2 package IP Garlic Parmesan Croutons, crumbled

Preheat air fryer to 375F. Rub chicken strips with remaining chicken ingredients. Toss chickpeas in a bowl with remaining chickpea ingredients. Place chickpeas in one layer in the air fryer for 7 min. Mix chickpeas. Make room in the basket for the chicken and place chicken inside. Air fry for 7-10 minutes or until chicken is cooked to an internal temperature of 165F and chickpeas are toasty.

Meanwhile add all the dressing ingredients together in a mini food processor. Pulse to incorporate all the ingredients. Place lettuce on a large plate. Drizzle with some dressing.

Place chicken and chickpeas on the lettuce and drizzle with more dressing. Place parmesan and croutons on top.

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