7.5 – 9.5 oz chicken breast, cut into strips

1/2 tsp olive oil

1/4 tsp oregano

1/8 tsp salt

Smokey Chickpeas

1/2 cup canned chickpeas, drained

1/4 tsp olive oil

1/4 tsp smoked paprika

1/4 garlic powder

1/8 tsp salt


1 oz parmesan cheese, grated

1/2 cup Greek yogurt

2 tbsp lemon juice, plus 1 wedge lemon for serving

2 cloves garlic, minced

1/2 tsp hot mustard

1 tsp tamari or soy sauce

1/2 tsp hot sauce

For Serving

2 cups chopped romaine lettuce

1/2 package IP Crunchy Croutons, crumbled


Preheat air fryer to 375 degrees F. Rub chicken strips with remaining ingredients. Toss chickpeas in a bowl with remaining chickpea ingredients. Place chickpeas in one layer in the air fryer for 7 minutes. Mix chickpeas. Make room in the basket fir the chicken and place chicken inside. Air fry for 7-10 minutes or until chicken is cooked to an internal temperature of 165 degrees F 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.