Caesar Pasta Salad with Crispy Chicken & Chickpea Croutons

Name: Caesar Pasta Salad with Crispy Chicken & Chickpea Croutons
Prep time: 20 min
Cook time: 25 min
Ingredients: 100 g Glenilen Farm live natural yoghurt; 60 g mayonnaise; 1-2 anchovy fillets, finely chopped; 1 garlic clove, grated; 1-2 tsp lemon juice; 30 g grated parmesan; Salt & black pepper to taste; 250 g pasta (any shape you love); 1 baby gem, chopped; 1 cos lettuce, chopped; 2 large chicken breasts; 1 egg; 60 g fresh breadcrumbs; 100 ml oil (for frying); Sea salt; 1 x 400 g tin chickpeas, drained and dried; 1 tbsp olive oil; 1/2 tsp each: sea salt, cumin, smoked paprika, garlic powder and dried parsley

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Ingredients

For the Dressing

100 g Glenilen Farm live natural yoghurt
60 g mayonnaise
1-2 anchovy fillets, finely chopped
1 garlic clove, grated
1-2 tsp lemon juice
30 g grated parmesan
Salt & black pepper to taste

For the Salad

250 g pasta (any shape you love)
1 baby gem, chopped
1 cos lettuce, chopped

For the Chicken

2 large chicken breasts
1 egg
60 g fresh breadcrumbs
100 ml oil (for frying)
Sea salt

For the Chickpea Croutons

1 x 400 g tin chickpeas, drained and dried
1 tbsp olive oil
1/2 tsp each: sea salt, cumin, smoked paprika, garlic powder and dried parsley

Method

Cook the pasta in salted water until al dente. Drain and cool.
Make chickpea croutons: Toss chickpeas with oil and spices. Air fry at 200°C for 15 – 18 mins, shaking halfway, until crispy.
Cook the chicken:
◦         Dip chicken in beaten egg, then breadcrumbs.
◦         Shallow fry in olive oil over medium heat for 4–5 mins per side until golden and cooked through.
◦         Season with sea salt and chop into chunks.
Make the dressing: Whisk together the Glenilen Farm live yoghurt, mayo, anchovy, garlic, lemon, and Parmesan. Season to taste.
Assemble: Toss pasta and lettuce with most of the dressing. Top with chicken, chickpeas, and extra dressing. Finish with more Parmesan and black pepper.