Crunchy Gnocchi Salad

Ingredients: The ingredient amounts are for four servings.

• Gnocchi 400g or 14 oz
• Chicken Breast 4, cooked
• Romaine Lettuce 400g or 14oz
• Cucumber 2, medium
• Red Onion 1, small
• Cherry Tomatoes 10
• Olive Oil 1 tsp
• Paprika 1 tsp
• Chilli Flakes ½ tsp
• Black Pepper ½ tsp
• Oregano ½ tsp
• Creamy Dill Dressing : 200g or 7oz Greek Yogurt, 2 tbsp low-fat mayonnaise, 1 tbsp lemon juice, ½ tsp garlic powder, ¼ tsp chilli flakes, ¼ tsp black pepper, 2 tbsp fresh dill.
• Garlic Powder 1 tsp

Instructions:

In a mixing bowl, toss the uncooked gnocchi with a generous drizzle of olive oil,
garlic powder, paprika, chilli flakes, black pepper, and oregano until evenly coated.

Preheat the air fryer to 200°C (390°F). Arrange the seasoned gnocchi in a single
layer in the basket. Air fry for 22 minutes, shaking halfway through, until golden and
crispy.

While the gnocchi cooks, chop the romaine lettuce, dice the cucumbers, thinly
slice the red onion, and halve the cherry tomatoes. Place them all in a large
serving bowl.

In a small bowl, whisk together the Greek yogurt, low-fat mayonnaise, lemon juice,
garlic powder, chilli flakes, black pepper, and fresh dill until smooth and creamy.
Pour the creamy dill dressing over the prepared vegetables and toss well to coat
everything evenly.

Scatter the crispy gnocchi and sliced chicken breast over the dressed salad. Toss
briefly and gently to combine, then serve immediately while the gnocchi are still
warm and crisp.