Chicken Salad Bowl

Bonus points if you use up Sunday's leftovers

Recipe by: Kingsley

INGREDIENTS

1 potato, chopped
1tsp paprika
1 tsp cumin
1tbsp olive oil
1 chicken breast
1tsp cumin
1tsp chilli flakes
1tsp garlic granules
2tbsp Greek yoghurt
1tsp dried parsley
1tsp chilli flakes
1 tsp lemon juice
30g grated mozzarella
30g chopped iceberg lettuce

METHOD

  1. Chop the potatoes into small cubes, boil, and then top with paprika, cumin, and olive oil, and airfry for 15-20 minutes until crispy
  2. Meanwhile, add 1 chopped chicken breast to a pan, and add cumin, chilli flakes, and garlic granules. Cook on a medium heat until cooked through.
  3. In a small bowl, combine the Greek yoghurt, chilli flakes, dried parsley and lemon juice, and mix.
  4. On a plate, add the potatoes, top with cheese, lettuce, and the chicken mix, and top with the yoghurt mix