Chicken Caesar Salad with Smokey Chickpeas
A deliciously light and smoky take on the classic Caesar salad.
Ingredients:
- 7.5-9.5 oz chicken breast, cut into strips
- · 1⁄2 tsp olive oil
- · 1⁄4 tsp oregano
- · 1/8 tsp salt
- · 1⁄2 cup canned chickpeas, drained
- · 1/4 tsp olive oil
- · 1⁄4 tsp smoked paprika
- · 1⁄4 tsp garlic powder
- · 1/8 tsp salt 1 pack of IP Tomato Soup
- · 1/2 cup chicken broth
Preheat the air fryer to 375°F. Rub chicken strips with remaining chicken ingredients.
Toss chickpeas in a bowl with remaining chickpea ingredients. Place chickpeas in one layer in the air fryer for 7 min. Mix chickpeas. Make room in the basket for the chicken and place the chicken inside.
Air fry for 7-10 minutes or until chicken is cooked to an internal temperature of 165F and chickpeas are toasty.
Meanwhile, add all the dressing ingredients together in a mini food processor. Pulse to incorporate all the ingredients. Place lettuce on a large plate. Drizzle with some dressing.
Place chicken and chickpeas on the lettuce and drizzle with more dressing. Place parmesan and croutons on top.
Blackened Tuna with Pecan-Sweet Potato Mash
A satisfying entree packed with lots of flavor.
Ingredients:
- 1 medium sweet potato, peeled and cut into 6 slices
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon salt, plus more to taste
- 1⁄4 teaspoon black pepper, plus more to taste
- 1⁄8 teaspoon cayenne pepper
- 1 (6-ounce) tuna steak
- 1 teaspoon olive oil
- 1 1⁄2 teaspoons unsalted butter
- Pinch cinnamon
- 5 pecan halves, coarsely chopped
- 2 cups lightly packed spinach leaves or broccoli florets, steamed, or other steamed select vegetable
Place the sweet potato in a microwave-safe dish with 1 tablespoon water. Cover and microwave for 5 minutes until cooked.
Meanwhile, mix the garlic powder, paprika, salt, black pepper, and cayenne in a small bowl. Sprinkle on both sides of the tuna steak. Heat the oil in a cast-iron or other heavy skillet over medium-high heat for 30 seconds. Add the tuna and cook to desired doneness, about 2 minutes on each side for medium-rare.
Drain and mash the sweet potato. Stir in the butter, cinnamon, and salt and pepper to taste. Serve with the tuna. Sprinkle the pecans over the sweet potato. Serve with the spinach.