Kale and chicken salad with Cajun chickpeas
Canned chickpeas, rinsed and drained
1 400g can, (1 x 400g can)
2 tsp, Cajun
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)
- 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.
- 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.
- 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.
- 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.