Ingredients
Method
For the salad
- Finely dice all your vegetables. In a large bowl, combine couscous, chickpeas, diced tomato, cucumber, bell pepper, red onion, parsley, and any other leftover vegetables you want to use.
- Toss gently and set aside while you prepare the chicken and dressing.
For the Crispy Chicken
- Preheat your Airfryer or oven to 200 °C (392 °F)
- Slice the chicken breast fillets if needed. Season with salt, pepper, and paprika.Coat the chicken in egg or yogurt, then press into breadcrumbs or panko to coat evenly.
- Place in the Airfryer or on a lined baking sheet and cook for 15–20 minutes, or until golden brown and crispy.
- Let the chicken rest briefly, then slice or leave whole for serving.
For the Dressing
- In a small bowl, whisk together the olive oil, lemon juice, mustard, honey, minced garlic, salt, and pepper.
- Taste and adjust seasoning if needed.
- Pour the dressing over the salad and mix well to coat evenly.
Serving
- Plate the salad and top with crispy chicken.Serve warm or cold – perfect for meal prep or work lunches!