The ultimate dilemma… You’re craving crumbed chicken with a decadent blue cheese dressing, but getting your greens in for the day is also important. Let’s combine the two, Chef! A fresh salad, with plump peas, crispy chickpeas, & sun-dried tomatoes, is topped with crispy chicken, a blue cheese dressing, and Italian-style hard cheese.
Crispy Italian Crumbed Chicken Salad
Crispy Italian Crumbed Chicken Salad
with chickpeas, sun-dried tomatoes & blue cheese dressing
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Blue Cheese Dressing
- Chickpeas
- Crumbed Chicken Breast
- Crumbed Chicken Breasts
- Italian-style Hard Cheese
- Peas
- Salad Leaves
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
CRISPY MOMENT
Air fryer method: Coat the rinsed chickpeas in oil and season. Air fry at 200°C until crispy, 10-15 minutes (shifting halfway). In the final 3-5 minutes, add crumbed chicken, and roast until crispy, and warmed through. Remove from the air fryer, slice, and season.
BEFORE SERVING
In a salad bowl, combine the peas, the chickpeas, the sun-dried tomatoes, the shredded leaves, a drizzle of olive oil, and seasoning.
TIME TO EAT
Bowl up the salad, top with the chicken slices, and drizzle over the blue cheese dressing. Scatter over the diced cheese. Enjoy, Chef!
Chickpeas - 120g
Crumbed Chicken Breast - 1
Peas - 50g
Sun-dried Tomatoes - 20g
Salad Leaves - 40g
Blue Cheese Dressing - 50ml
Italian-style Hard Cheese - 30g
CRISPY MOMENT
Air fryer method: Coat the rinsed chickpeas in oil and season. Air fry at 200°C until crispy, 10-15 minutes (shifting halfway). In the final 3-5 minutes, add crumbed chicken, and roast until crispy, and warmed through. Remove from the air fryer, slice, and season.
BEFORE SERVING
In a salad bowl, combine the peas, the chickpeas, the sun-dried tomatoes, the shredded leaves, a drizzle of olive oil, and seasoning.
TIME TO EAT
Bowl up the salad, top with the chicken slices, and drizzle over the blue cheese dressing. Scatter over the diced cheese. Enjoy, Chef!
Chickpeas - 240g
Crumbed Chicken Breasts - 2
Peas - 100g
Sun-dried Tomatoes - 40g
Salad Leaves - 80g
Blue Cheese Dressing - 100ml
Italian-style Hard Cheese - 60g
CRISPY MOMENT
Air fryer method: Coat the rinsed chickpeas in oil and season. Air fry at 200°C until crispy, 10-15 minutes (shifting halfway). In the final 3-5 minutes, add crumbed chicken, and roast until crispy, and warmed through. Remove from the air fryer, slice, and season.
BEFORE SERVING
In a salad bowl, combine the peas, the chickpeas, the sun-dried tomatoes, the shredded leaves, a drizzle of olive oil, and seasoning.
TIME TO EAT
Bowl up the salad, top with the chicken slices, and drizzle over the blue cheese dressing. Scatter over the diced cheese. Enjoy, Chef!
Chickpeas - 360g
Crumbed Chicken Breast - 3
Peas - 150g
Sun-dried Tomatoes - 60g
Salad Leaves - 120g
Blue Cheese Dressing - 150ml
Italian-style Hard Cheese - 90g
CRISPY MOMENT
Air fryer method: Coat the rinsed chickpeas in oil and season. Air fry at 200°C until crispy, 10-15 minutes (shifting halfway). In the final 3-5 minutes, add crumbed chicken, and roast until crispy, and warmed through. Remove from the air fryer, slice, and season.
BEFORE SERVING
In a salad bowl, combine the peas, the chickpeas, the sun-dried tomatoes, the shredded leaves, a drizzle of olive oil, and seasoning.
TIME TO EAT
Bowl up the salad, top with the chicken slices, and drizzle over the blue cheese dressing. Scatter over the diced cheese. Enjoy, Chef!
Chickpeas - 480g
Crumbed Chicken Breasts - 4
Peas - 200g
Sun-dried Tomatoes - 80g
Salad Leaves - 160g
Blue Cheese Dressing - 200ml
Italian-style Hard Cheese - 120g
Woolies Products in this dish
