Chicken Caesar Salad

Before starting, preheat the oven to 425˚F. Wash and dry all produce. Garlic Guide for Step 4 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp extra! Drain and rinse chickpeas, then pat dry with paper towels. Zest, then juice half the lemon. Cut remaining lemon into wedges. Peel, then mince or grate garlic.

Pat chicken dry with paper towels. Season with half the chicken salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden-brown, 1-2 min per side. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed!) Transfer chicken to an unlined baking sheet. Bake in the middle of the oven until chicken is cooked through, 12-14 min.

While chicken bakes, heat the same pan over medium. When hot, add 2 tbsp oil (dbl for 4 ppl), then chickpeas and remaining chicken salt. Season with pepper. Cover and cook, stirring occasionally, until chickpeas are golden, 5-6 min. Transfer chickpeas to a plate to cool slightly.

Add mayo, Dijon, lemon zest, half the Parmesan, 1 tsp lemon juice (dbl for 4 ppl) and 1/8 tsp garlic to a large bowl. (NOTE: Reference garlic guide.) Season with pepper, then stir to combine.

Add chickpeas and spinach to the large bowl with dressing, then toss to combine.

Let chicken rest for 3-5 min, then thinly slice. Add chicken to the bowl with salad, then toss to combine. Divide salad between plates. Sprinkle remaining Parmesan over top. Squeeze over a lemon wedge, if desired.