Chicken Salad

We marinate one chicken breast by mixing 1 tablespoon of Greek yogurt with a pinch of salt, a pinch of black pepper, a pinch of paprika, a pinch of crushed red pepper

Add 1 teaspoon of minced garlic, and ½ teaspoon of ginger.

We set the chicken aside to absorb the flavors well, preferably placing it in a vacuum-sealed bag if available.

We season a portion of chickpeas with 1 tablespoon of olive oil, a pinch of salt, a pinch of black pepper, a pinch of paprika, and a pinch of cumin

We cook the seasoned chickpeas in the air fryer at 180°C (356°F) for 8 to 10 minutes until crispy.

In a large bowl, we place some chopped lettuce, corn, Kalamata olives, dried tomatoes (without oil), and a bit of parsley.

We add the air-fried chickpeas to the bowl.

We prepare the dressing by mixing the remaining Greek yogurt with 2 to 3 tablespoons of water, a pinch of salt, 1 to 2 tablespoons of lemon juice

Add the zest of half a lemon, two tablespoons of cream cheese, and pour over the salad.

We cook the marinated chicken breast until fully done, then slice it and place it over the salad.

Serve the salad either at room temperature or cold, as desired.