The salad we all know and love, but made dairy and gluten free so anyone can enjoy!
Ingredients
Equipment
Preparation
- Cut the chicken into cubes. Prepare it as desired, seasoning with paprika, ground mustard, green onion powder, cardamon, and sea salt.
- Prepare the chickpeas as the can/package instructs. Drain and rinse them, then add them to a bowl with all of the other chickpea ingredients.
- Toss the chickpeas together with the ingredients, then air-fry at 350F for 30 minutes, tossing halfway.
- Prepare the dressing. Mince the capers, then add all of the ingredients to a sealable jar. Seal and shake until fully combined.
- Chop the romaine lettuce, green onion, and chives.
- Add all of the ingredients to a large mixing bowl. Drizzle the dressing on top and toss.
Video
Notes
Substitutions, Add-Ons, & Alterations:
- Substitute chicken for tofu (contains soy), shrimp (contains shellfish), or other protein.
- Use any greens such as spring mix, iceberg lettuce, kale, etc.
- Try croutons (may contain gluten and/or dairy) in place of crispy chickpeas.
- Add parmesan cheese (contains dairy).
- Replace green onion with red, white, or yellow onion.