Ingredients:
For the grilled chicken
Chicken breast, frozen - 2
Cooking oil spray
Red chili powder - 1/2 tsp
Black pepper, ground - 1/2 tsp
Salt - 1/4 tsp
For the croutons
Rye bread slices, diced - 4-6
Olive oil - 2 tbsp
Garam masala - 1/2 tsp
Black pepper, ground - 1/2 tsp
Salt - 1/4 tsp
For the dressing
Olive oil - 1/3 cup
Mustard - 1 tbsp
Balsamic vinegar - 1 tbsp
Salt - 1/2 tsp
Sugar - 2 tsp (optional)
Lemon - 1/2 of a large one
Black pepper, ground - 1/2 tsp
For the salad
Salad greens
Granny Smith apple, diced - 1 large
Red onion, thinly sliced - 1/4 of a large one
Almonds, sliced - a handful
Pumpkin seeds - 1/3 cup
Walnuts - 1/3 cup
Method:
Grilled chicken
Place a trivet in the Instant Pot. Add 1 cup of water. Place the frozen chicken breasts on the trivet, ensuring that they don't touch the water. Pressure cook on high for 10 min and allow natural release for 5 min and then release the pressure manually. Spray oil on each side, sprinkle a mixture of red chili powder, black pepper, and salt. Repeat on other side. Preheat air fryer to 200 C/390 F for 3 min, then air fry each side for 8 min or until browned. Cut into strips or dice.
Croutons
In a bowl, mix the oil, garam masala, pepper, and salt. Add the bread pieces and coat evenly. Preheat air fryer in BAKE setting to 190 C/375 F. Place bread pieces in tray and bake for 8 min, shake well, then bake for another 8 min.
Dressing
In a bowl, beat the oil and mustard until well mixed. Gradually add the balsamic vinegar, salt, sugar, and lemon juice and continue beating. Add pepper. Adjust salt and sugar for taste.
Assembling the salad
Add the diced onions and apples and nuts to the dressing and fold to mix well. Add the chicken pieces and coat evenly. Toss with the salad greens.
When individual servings are ready, sprinkle croutons on top of each portion.
Author: Shrinkingsodacan
