–4 chicken tenderloins or breast strips
–salt and pepper
–chickpeas (garbanzo beans, 1 can)
–tomato (1 medium)
–salad greens (pre-packaged)
1 – Place the chicken in a covered baking dish. Season with salt, pepper, and olive oil Cook for 5 minutes in the microwave on high. Cut into bite-sized pieces. Set aside.
2 – Use food processor to prepare the dressing. Cut 1 avocado in half. Use one half only, chopped. Add lemon juice (3 tablespoons), Parmesan cheese (one-fourth cup), parsley (one-fourth cup), plain yogurt (one-fourth cup), water (one-third cup), and season with salt and pepper. Pulse in food processor until smooth. Set aside.
3 – Chop the tomato. Then season with salt, pepper, and olive oil. Add to salad greens.
4 – Rinse chickpeas in colander. Add to salad greens.
5 – Season the salad greens with salt and pepper. Add chicken to the salad. Add croutons, if desired. Stir well. Top with more Parmesan cheese.
6 – Serve avocado dressing separately, for your dinner party to add to salad as desired.
6 – Serve cold.
–adapted from Real Simple.