The PEARadise Salad with Crouton Crusted Chicken

This PEARadise salad with air-fried crouton-crusted chicken is a delightful combination of flavors and textures that will surely satisfy your taste buds. The crunchy vegetables, juicy pear, tangy blue cheese, and nutty pine nuts, all dressed in the savory Asian vinaigrette, perfectly complement the crispy and flavorful chicken. It's a wholesome and satisfying meal that I’m sure you'll love.

The PEARadise Salad with Crouton Crusted Chicken

Ingredients

Salad Ingredients:

• 2 boneless, skinless chicken breasts

• 2 cups mixed salad greens

• 1 ripe pear, thinly sliced

• 1 large carrot, julienned or grated

• 1/4 cup crumbled blue cheese

• 1/4 cup pine nuts

• 1/4 cup dried cranberries

Asian Vinaigrette Ingredients:

• 4 tablespoons sesame oil

• 4 tablespoons rice vinegar

• 2 tablespoons honey

• 2 tablespoons lime juice

• 2 teaspoons fresh ginger, peeled and grated

• 1 teaspoon salt

• 1/2 teaspoon ground black pepper

Air-Fried Crouton-Crusted Chicken Ingredients:

• 1 cup seasoned croutons (I used Texas Toast), crushed or ran through the food processor

• Salt and pepper to taste

• 1 egg, beaten

Instructions

1. Preheat your air fryer to 390°F (190°C).

2. In a shallow bowl, place the crushed seasoned croutons. In another shallow bowl, beat an egg. Meanwhile, season your chicken with salt and pepper.

3. Dip each chicken breast into the beaten egg, ensuring it is well coated. Then press each chicken breast into the crushed croutons, firmly pressing to create a crust. Place the crusted chicken breasts on a plate or tray.

4. Once the air fryer is preheated, spray the basket with cooking spray or brush it with a little oil. Place the crusted chicken breasts into the air fryer basket and cook for 15-20 minutes, or until the chicken is cooked through and golden brown. Flip the chicken halfway through cooking for even browning. Once done, transfer the chicken to a cutting board and let it rest for a few minutes before slicing into strips.

5. Meanwhile, prepare the salad. In a large bowl, combine the mixed salad greens, sliced pear, julienned carrot, crumbled blue cheese, pine nuts, and dried cranberries. Toss gently to combine.

6. In a separate small bowl, whisk together the sesame oil, rice vinegar, honey, lime juice, grated ginger, salt and pepper. This will be your Asian vinaigrette.

7. Drizzle the Asian vinaigrette over the salad and toss to coat the ingredients evenly.

8. Divide the dressed salad onto plates or bowls. Arrange the sliced air-fried crouton-crusted chicken on top of each salad.

9. Serve the salad immediately and enjoy!

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