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The Ultimate Dinner Salad
The Ultimate Dinner Salad PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

If there’s one thing we’ve always been skeptical of, it’s that a salad is hearty enough for dinner. Then this recipe came into our lives and, folks, we’re changing our tune (mostly because wimpy lettuce isn't the main ingredient).

Makes 4 servings

Crispy Chickpeas

2 cups canned chickpeas--drained, rinsed and patted dry

2 tablespoons olive oil

2 teaspoons chile powder

1 tablespoon chopped fresh thyme

Salt and freshly ground black pepper, to taste

Corn and Tomatoes

6 scallions, thinly sliced

3 ears of corn, kernels removed

1 pint cherry tomatoes, halved

1 tablespoon olive oil

1 lime, zested and juiced

2 tablespoons chopped fresh basil

Salt and freshly ground black pepper, to taste

Salad

1 head red-leaf lettuce, roughly torn

2 heads endive, leaves separated

2 heads radicchio, shredded

4 cooked chicken breasts, thinly sliced

2½ cups snap peas

¾ cup crumbled goat cheese

¾ cup Spicy Lemon Herb Sauce

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.

2. Make the chickpeas: Combine the chickpeas with the olive oil, chile powder, thyme, salt and pepper. Pour the mixture into an even layer on the baking sheet and then roast until crispy and golden, 15 to 20 minutes. Let cool to room temperature.

3. While the chickpeas cook, prepare the corn and tomatoes: Toss the scallions with the corn, tomatoes, olive oil, lime zest, lime juice, basil, salt and pepper to combine.

4. Assemble the salad: In a wide, shallow serving bowl, pile the red-leaf lettuce in a line from the center to the edge so that it takes up about a sixth of the bowl. Pile the radicchio in another line and arrange the endive in a third line. The three greens should divide the bowl into thirds (it will look like the Mercedes-Benz emblem).

5. In between the red leaf and the radicchio, make a pile of the corn and tomato mixture. Between the radicchio and the endive, pile the snap peas and the sliced chicken side by side. Between the endive and the read leaf, pile the chickpeas and make a thin line of goat cheese crumbles. Serve with the Spicy Lemon Herb Sauce on the side.

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