CRISPY CHICKEN GREEN GODDESS SALAD

20m
Serves 4
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Directions

  1. 1Mix the panko breadcrumbs, garlic granules, Italian seasoning, and parmesan together.
  2. 2Beat down the chicken breast.
  3. 3Whisk the egg.
  4. 4Dip the chicken into the egg, shake off excess liquid, then coat in the breadcrumbs.
  5. 5Spray the coated chicken with oil and air fry at 180°C for 20 minutes until browned and crispy.
  6. 6Add all of the dressing ingredients to a food processor and blend until smooth.
  7. 7Add water after blending first, then blend again. Add more water if needed.
  8. 8Finely chop the cabbage, spring onion, and cucumber.
  9. 9Add the chopped vegetables to a bowl and pour in the dressing.
  10. 10Mix everything well until combined.
  11. 11Serve a portion of the salad with the crispy chicken.
  12. 12Garnish with some extra parmesan cheese.

Ingredients

  • 1 egg
  • 10 g panko breadcrumbs
  • 1 tsp Italian seasoning
  • 1 tsp grated Parmesan
  • 1 tsp garlic granules
  • 1 cup spinach
  • 1 cup fresh basil
  • 1 handful fresh parsley
  • 2 garlic cloves
  • 0.5 red onion
  • 5 slices jalapeños
  • 1 pinch chilli flakes
  • 50 g walnuts
  • 1 lemon juice
  • 1 avocado
  • 3 tbsp olive oil
  • 2 tbsp white rice vinegar
  • 0.5 tsp salt
  • 4 tbsp grated parmesan
  • 0.25 cup water
  • 1 head cabbage
  • 2 spring onion
  • 2 small cucumbers
  • 100 g uncooked chicken breast

Equipment

food processorair fryerbowltongsgrater

Tips

  • To make the salad more satisfying and packed with protein, add crispy chicken.
  • Add jalapeños and chili flakes to spice up the salad.
  • Ensure to blend the dressing well, adding water as needed for smoothness.
  • Garnish the salad with extra parmesan cheese for added flavor.