Instagram Envelope

Both Things Can Be True Salad

When life gives you leftover Chicken you shred it and make this delicious salad!

This salad came together when we had leftover chicken in the fridge.  I wanted us to have a high protein, vegetable heavy dinner that included plant based and animal protein.  If you’re vegetarian, omit the chicken and roast the entire block of  tofu.  If you are vegan use vegan cheese.  I am not here to judge how you decide to nourish your body but what I can tell you is that this salad is unbelievably tasty and satisfied us for hours.  

I can’t recommend air-friers enough.  It took me a long time to get one and now I tell everyone I know to rush out and get one.  We rarely turn on our oven anymore which is cost effective, energy effective and SUCH a time saver.  We even roast our 3 pound organic chicken in the air fryer.  But if you don’t have one roast your tofu and asparagus in the oven.  I go high heat to make the tofu crispy and the asparagus will take zero time.

two bowls of a colourful salad filled with various vegetables, feta cheese and tofu. Loads of avocado and a hand adding some salad dressing to one of the bowls
two bowls of a colourful salad filled with various vegetables, feta cheese and tofu. Loads of avocado and a hand adding some salad dressing to one of the bowls

Both Things Can Be True Salad

Teri-Ann Carty
This high protein and vegetable heavy salad is certain to keep you satisfied for hours!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Course Lunch, Main Course
Cuisine American
Servings 4 people

Equipment

  • air fryer

Ingredients
  

  • 1 small radicchio (roughly chopped)
  • 1 watermelon radish (lightly pickled in lime juice)
  • 2 cups fennel (thinly sliced)
  • 4 cups arugula
  • ½ cup feta (crumbled)
  • 2 cups cooked chicken (shredded)
  • ½ block tofu (cubed & air fried)
  • 8 asparagus spears (air fried)
  • 2 tbsp fresh chives
  • ½ cup raw walnuts (roughly chopped)
  • 2 tbsp hemp seeds
  • sea salt
  • cracked pepper
  • pinch Aleppo pepper
  • 2-3 tbsp balsamic vinaigrette (recipe below)

Instructions
 

  • Slice radish on a mandolin and place in a small bowl. Squeeze juice of one lime over the radish and toss to coat. Set aside.
  • Preheat air fryer to 390 for 3 minutes. Pat dry tofu and slice into small cubes. Toss tofu in 1 tsp olive oil, sea salt and Aleppo chilli flakes. Place in the air fryer basket. Air fry for 6 minutes and set aside.
  • Trim ends off of asparagus and drizzle with a tsp olive oil and sprinkle with salt and pepper. Air fry for 5 minutes and set aside to come to room temperature. Chop asparagus spears in smaller pieces to serve onto salads.
  • Chop radicchio and place in a large bowl. Thinly slice fennel ion mandolin and place in the bowl. Add arugula and toss together with your hands or tongs.
  • Once ready to serve, drizzle greens with 2-3 tbsp of balsamic dressing and toss gently to coat. Place greens into individual bowls and evenly top with remaining ingredients.
  • Finish each bowl with a drizzle of dressing, salt and cracked pepper.
Keyword air fryer, butter chicken, fennel, feta, gluten free, salad

Leave a Reply

Your email address will not be published. Required fields are marked *

Stay in Touch

By submitting this form, you are consenting to receive marketing emails from: . You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact
Instagram Envelope
Copyright 2023 © All rights Reserved. Design by Satorib

SUBSCRIBE!

Join my mailing list and be the first to get my recipes, discounts to brands I love and more! I promise not to spam you.

By submitting this form, you are consenting to receive marketing emails from: . You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact