Ingredients
Halal Chicken Breasts, 4
Olive Oil, 3 tbsp
Romaine Lettuce, 4 cups
Gluten-Free Croutons, 1 cup
Grated Vegan Parmesan, ½ cup
Gluten-Free Pasta, 12 oz
Lemon Juice, 2 tbsp
Dijon Mustard, 1 tsp
Garlic Powder, 1 tsp
Salt, to taste
Black Pepper, to taste
Instructions
Marinate chicken breasts with salt, pepper, and garlic powder.
Heat olive oil in a pan and cook chicken over medium heat (5–6 minutes per side) until 165°F.
Cook gluten-free pasta until al dente; drain and let cool.
Chop romaine lettuce into 1-inch pieces and add to a large bowl with cooled pasta.
Whisk olive oil, lemon juice, Dijon mustard, and vegan Parmesan to create the dressing.
Toss pasta and romaine with dressing. Add cooked chicken and croutons.
Gently mix all ingredients and serve immediately or refrigerate 10 minutes.
Notes
Use a meat thermometer to verify chicken doneness.
Add cherry tomatoes for sweetness (blanch 10 minutes for tender skins).
Toast croutons in a dehydrator for 24 hours for oil-free crispiness.
Refrigerate dressing 30 minutes before serving for enhanced flavor absorption.
Substitute tofu for chicken to make it vegan.
Olive oil can be swapped with avocado oil for a smoky flavor.
- Prep Time: 15
- Cook Time: 20
- Category: Meals
- Method: Sautéing, Boiling, Tossing
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg