Helping people feel their best through personalised nutrition and lifestyle changes
Ingredients
2 boneless, skinless chicken breasts
1 tsp olive oil
1 romaine lettuce or a mixture of leaves
10 cherry tomatoes, halved
salt & pepper
Crunchy Chickpeas
1 can chickpeas, rinsed.
1tsp olive oil
2tsp ground cumin
2tsp paprika
Dressing
Cashew nut dressing - see "dressings" recipe page
Preparation
Place the chicken breasts between 2 sheets of cling film and bash with a rolling pin until the chicken is about 1cm thick. Season on both sides with salt and pepper.
Heat the olive oil in a frying pan, add the chicken and cook for 2 minutes. Turn the breasts over and cook for 2–3 minutes until nicely browned and cooked through. Remove from the heat and leave the chicken in the warm pan to rest.
Dry the chickpeas with kitchen towel, mix with the spices and roast in the oven for the air fryer for 10 minutes until crunchy.
Arrange the lettuce in a large serving dish and scatter over the tomatoes and crunchy chickpeas.
Put the cooked chicken breasts on a board and cut them into thick strips. Scatter these over the lettuce and tomatoes and toss everything together lightly. Spoon over half the dressing and serve while the chicken is warm.
Notes
By replacing the bread croutons with crunchy chickpeas and using the cashew nut dressing instead of mayonnaise and parmesan makes this a “Reset Friendly” alternative that I hope you like as much as I do!
Feel free to add a couple of soft boiled eggs to your salad for added protein.