Lamb’s Lettuce Salad with Chicken, Treviso and Pink Radish, Chickpea Sauce Recipe

Ingredients:

• 1 chicken breast, skinless
• 3 cups of lamb’s lettuce, washed and dried
• 1 head of treviso, sliced
• 4-5 pink radishes, sliced

Chickpea Sauce

• 1 can of chickpeas, drained and rinsed
• 1 garlic clove, minced
• 1 tablespoon of tahini
• 3 tablespoons of olive oil
• 1-2 tablespoons of lemon juice
• Salt and pepper, to taste

Instructions:

1. Preheat an oven to 400°F. Season the chicken with salt and pepper and place into a baking dish. Roast for 20-25 minutes or until cooked through. Remove from the oven and let it cool.
2. In a large bowl, add the lamb’s lettuce, treviso and pink radish. Toss to combine.
3. For the chickpea sauce, in a food processor, pulse the chickpeas, garlic, tahini, olive oil, lemon juice, salt and pepper until smooth.
4. Remove the cooled chicken from the baking dish and slice into thin pieces. Add to the salad.
5. Add the chickpea sauce to the salad and toss everything together.
6. Divide the salad onto plates and serve immediately.

Verdict:

This salad is a great way to get your protein and leafy greens in! The roasted chicken adds a nice flavor and texture to the delicate lamb’s lettuce. The treviso and pink radish bring a nice bitterness and crunch. The creamy chickpea sauce elevates the salad and ties everything together. Overall, a healthy and satisfying salad option!

Serving Suggestions:

This salad can be served as a meal or as a side dish. It’s great for a quick lunch or a light dinner. You can also add or substitute other ingredients such as cherry tomatoes, cucumbers or feta cheese, depending on your preference.