Chicken Wedge Salad with Blue Cheese Dressing

INGREDIENTS

• 700g Dunnes Stores Breaded Irish Chicken Mini Fillets
• Sea salt and freshly ground black pepper

For the dressing:

• 100g mayonnaise
• 2 tbsp buttermilk
• 3 tbsp sour cream
• 1 tsp garlic powder
• 1 tsp hot sauce (tabasco)
• ½ lemon, juice
• 150g blue cheese, crumbled, plus extra for serving

For the salad:

• 1 head iceberg lettuce
• ½ cucumber, thinly sliced on a mandolin
• 6 radishes, thinly sliced on a mandolin
• A small handful of chives

DIRECTIONS

1. Preheat the air fryer to 180°C/350°F and cook the chicken mini fillets for 25 mins.
2. Meanwhile, mix all the ingredients for the dressing in a bowl until well combined and season to taste.
3. For the salad, trim the bottom of the iceberg lettuce off and remove outside leaves. Cut the lettuce into eighths lengthwise, and then into 5cm pieces. Plate up the lettuce wedges and garnish with the radish and cucumber slices.
4. Remove the chicken from the air fryer and arrange around the lettuce wedges.
5. Drizzle generously with the blue cheese dressing, chives and some extra crumbled blue cheese if desired. Serve at the table and devour!