30-Minute Crunchy Taco Salad

Steps

1. 1

   Air fry the chicken breast until fully cooked, then cube it into bite-sized pieces.

2. 2

   Chop the large cucumber, half a red onion, cherry tomatoes, and two large bell peppers.

3. 3

   Finely chop a large handful of fresh parsley.

4. 4

   Place the drained chickpeas and corn in the air fryer and cook until golden brown and crispy.

5. 5

   In a small bowl, combine 1.5 cups of nonfat Greek yogurt, 1-2 tablespoons of taco seasoning, the juice of one lime, 2 teaspoons of olive oil, 2 teaspoons of honey, and salt to taste.

6. 6

   Whisk the dressing ingredients together, adding a touch of water if needed to reach your desired consistency.

7. 7

   In a large salad bowl, combine the cubed chicken, chopped vegetables, parsley, crispy chickpeas, and corn.

8. 8

   Pour the dressing over the salad, toss to combine, and serve.