# 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 black pepper to taste
→ Garnish
19 - 2 tbsp fresh parsley or cilantro, chopped
# How to Make It:
01 - Set oven to 400°F to prepare for roasting the chicken.
02 - Combine chicken with olive oil, paprika, garlic powder, salt, and black pepper, ensuring even coating.
03 - Arrange chicken pieces on a baking tray and roast for 18 to 20 minutes until internal temperature reaches 165°F. Allow to cool slightly, then shred or chop into bite-sized portions.
04 - While chicken roasts, rinse and chop lettuce, tomatoes, cucumber, bell pepper, carrots, onion, and chickpeas; combine in a large bowl.
05 - Whisk olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper until emulsified in a small bowl or jar.
06 - Add the cooled chicken to the vegetable mixture, drizzle with dressing, and gently toss to combine evenly.
07 - Top salad with chopped parsley or cilantro before serving.
