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Photo of Kale and chicken salad with Cajun chickpeas by WW

Kale and chicken salad with Cajun chickpeas

5 - 9
PersonalPoints™ per serving
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
4
Difficulty
Easy

Ingredients

Olive oil

2 tsp

Canned chickpeas, rinsed and drained

1 400g can, (1 x 400g can)

Mixed spice

2 tsp, Cajun

Asparagus

2 bunch(es)

Egg(s)

4 medium

Kale

150 g, chopped leaves

Skinless chicken breast, baked or roasted

250 g, shredded

Shaved parmesan cheese

⅓ cup(s), (25g)

Ranch dressing, light

80 ml, (⅓ cup)

Instructions

  1. Heat oil in a large non-stick frying pan over medium-high heat. Cook chickpeas and spice mix, stirring, for 5 minutes or until chickpeas are light golden and crisp.
  2. Meanwhile, place asparagus in a microwave-safe dish and sprinkle with a little water. Microwave, covered, on High (100%) for 1–2 minutes or until just tender. Drain. Refresh under cold water. Halve diagonally.
  3. Pour 1 tablespoon water into each of 4 small heatproof dishes. Carefully break an egg into each dish. Microwave each dish, covered, on High (100%) for 30–40 seconds or until cooked to your liking (see Notes). Drain.
  4. Meanwhile, combine asparagus, kale, chicken, parmesan, dressing and half the chickpea mixture in a large bowl. Season with salt and pepper. Top salad with eggs and remaining chickpea mixture. Sprinkle with pepper to serve.

Notes

TIPS: Chopped kale is available in packets in the fresh produce section of most supermarkets. When cooking eggs in the microwave, cover the dish with paper towel or a microwave-safe food cover or ceramic plate to prevent splatters. Eggs can also be cooked in an egg poacher. Add it: 1 long fresh red chilli (finely chopped) in Step 4. Swap it: Cajun spice mix for Moroccan spice mix.

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