Crispy Italian Style Pasta Salad
Crispy Italian Style Pasta Salad
Ingredients
For the Salad
- 100 g protein pasta
- 1 chicken cutlet
- 1/2 head iceberg lettuce
- 1 cucumber
- 1 pint cherry tomatoes, mixed colors
- 1/2 red onion
- 1/4 cup fresh basil
- 1 cooking oil spray, as needed
- 1 salt, to taste
- 1 pepper, to taste
For the Dressing
- 1 cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dried oregano
- 1 clove garlic
- 1/4 cup water
Instructions
- 1
Bring a pot of water to a boil. Add the 100 grams protein pasta and cook until al dente according to package directions. Once cooked, drain the pasta thoroughly.
⏱️ 10 min
- 2
Transfer the drained pasta to an air fryer basket or a suitable air-fryer-safe container. Spray the pasta generously with cooking oil spray. Season with salt and pepper to taste. Use your hands to mix and coat the pasta evenly with the oil and seasonings.
⏱️ 3 min
- 3
Place the seasoned pasta and 1 chicken cutlet into the air fryer. Air fry at 400°F (200°C) until the pasta is crispy and golden brown, and the chicken cutlet is cooked through and golden.
⏱️ 15 min•🌡️ 400
- 4
Remove the air-fried chicken cutlet from the air fryer. Place it on a cutting board and slice it into strips, then dice the strips into small, bite-sized cubes.
⏱️ 3 min
- 5
Thinly shred 1/2 head of iceberg lettuce using a knife. Dice 1 cucumber into small, even pieces. Halve 1 pint of mixed-color cherry tomatoes. Thinly slice 1/2 red onion.
⏱️ 7 min
- 6
Pluck the leaves from 1/4 cup fresh basil. Stack the basil leaves on top of each other, then roll them tightly. Slice the rolled basil leaves into thin strips (chiffonade).
⏱️ 2 min
- 7
In a small bowl, combine 1 cup plain Greek yogurt, 1 tablespoon Dijon mustard, 1 tablespoon maple syrup, 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1 teaspoon dried oregano. Grate 1 clove garlic directly into the bowl using a microplane or fine grater. Add 1/4 cup water. Whisk all the dressing ingredients together until smooth and well combined.
⏱️ 5 min
- 8
In a large mixing bowl, combine the shredded iceberg lettuce, diced cucumber, halved cherry tomatoes, thinly sliced red onion, and chiffonade basil. Add the crispy air-fried pasta and the diced chicken to the bowl. Pour the prepared dressing over all the ingredients.
⏱️ 3 min
- 9
Using tongs, toss all the ingredients together until they are thoroughly mixed and coated with the dressing. Serve immediately and enjoy.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Italian Style Pasta Salad
For the Salad
- 100 g protein pasta
- 1 chicken cutlet
- 1/2 head iceberg lettuce
- 1 cucumber
- 1 pint cherry tomatoes, mixed colors
- 1/2 red onion
- 1/4 cup fresh basil
- 1 cooking oil spray, as needed
- 1 salt, to taste
- 1 pepper, to taste
For the Dressing
- 1 cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dried oregano
- 1 clove garlic
- 1/4 cup water
Instructions
- 1
Bring a pot of water to a boil. Add the 100 grams protein pasta and cook until al dente according to package directions. Once cooked, drain the pasta thoroughly.
⏱️ 10 min - 2
Transfer the drained pasta to an air fryer basket or a suitable air-fryer-safe container. Spray the pasta generously with cooking oil spray. Season with salt and pepper to taste. Use your hands to mix and coat the pasta evenly with the oil and seasonings.
⏱️ 3 min - 3
Place the seasoned pasta and 1 chicken cutlet into the air fryer. Air fry at 400°F (200°C) until the pasta is crispy and golden brown, and the chicken cutlet is cooked through and golden.
⏱️ 15 min•🌡️ 400 - 4
Remove the air-fried chicken cutlet from the air fryer. Place it on a cutting board and slice it into strips, then dice the strips into small, bite-sized cubes.
⏱️ 3 min - 5
Thinly shred 1/2 head of iceberg lettuce using a knife. Dice 1 cucumber into small, even pieces. Halve 1 pint of mixed-color cherry tomatoes. Thinly slice 1/2 red onion.
⏱️ 7 min - 6
Pluck the leaves from 1/4 cup fresh basil. Stack the basil leaves on top of each other, then roll them tightly. Slice the rolled basil leaves into thin strips (chiffonade).
⏱️ 2 min - 7
In a small bowl, combine 1 cup plain Greek yogurt, 1 tablespoon Dijon mustard, 1 tablespoon maple syrup, 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1 teaspoon dried oregano. Grate 1 clove garlic directly into the bowl using a microplane or fine grater. Add 1/4 cup water. Whisk all the dressing ingredients together until smooth and well combined.
⏱️ 5 min - 8
In a large mixing bowl, combine the shredded iceberg lettuce, diced cucumber, halved cherry tomatoes, thinly sliced red onion, and chiffonade basil. Add the crispy air-fried pasta and the diced chicken to the bowl. Pour the prepared dressing over all the ingredients.
⏱️ 3 min - 9
Using tongs, toss all the ingredients together until they are thoroughly mixed and coated with the dressing. Serve immediately and enjoy.
⏱️ 2 min