Crispy Chicken Salad Bowl

Crunchy, salty, and sweet - a bowl of all of favourites!

INGREDIENTS

• 250g chicken breast, sliced in half length ways

• 1 Tbsp flour

• 1/2 tsp of each onion powder, garlic powder, paprika

• 1/4 tsp of each salt and pepper

• 1 egg

• 50g corn flakes, crushed

• Spray olive oil

• 40g pumpkin seeds

• Salad or leftover veggies - use any and all, both hot and cold

For the dressing:

• 1 Tbsp olive oil

• 1 Tbsp honey

• 1 Tbsp apple cider vinegar

• 1/2 tsp salt

• Pepper, to taste

METHOD

1. In a shallow bowl, combine the flour, onion powder, garlic powder, paprika, salt, and pepper.

2. Beat the egg in a separate bowl.

3. Place the crushed cornflakes in a third shallow bowl.

4. Coat each piece of chicken in the flour mixture, then dip into the egg, and finally press into the crushed cornflakes until fully coated. Set aside for five minutes.

5. Preheat the air fryer to 200°C for five minutes. Place a piece of baking paper in the air fryer basket and arrange the chicken in a single layer. Lightly spray with olive oil.

6. Air fry the chicken for 10 minutes, then flip and cook for another 10 minutes or until golden and fully cooked through.

7. While the chicken is cooking, dry fry the pumpkin seeds in a small pan over medium heat until golden and popping. Season generously with salt.

8. In a small bowl or jar, mix together the dressing ingredients until smooth.

9. Divide the salad or vegetables between two bowls. Top with the crispy chicken, golden pumpkin seeds, and drizzle with the honey mustard dressing.

Serves 2

Nutritional Information: per serving

Calories: 510kcal

Protein: 41g

Fat: 23g

Carbohydrate: 34g

If you liked this recipe, be sure to check out our new recipe book (Protein Know How) HERE