Air Fryer Chicken Salad Recipe
- cook TIME 15 mins
- prep TIME 10 mins
- total TIME 25 mins
Ingredients (14)
- 16 oz skinless boneless chicken breast
- 4 oz romaine lettuce chopped
- 4 oz cherry tomatoes halved
- 2 oz carrot julienned
- 2 oz red bell pepper sliced
- 1 oz red cabbage sliced
- 1 oz dried cranberries
- 2 tbsp olive oil
- 1/2 tbsp Italian seasoning
- 2 tsp lemon juice
- 1/4 tsp salt
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp black pepper divided
INSTRUCTIONS
Prep:
Chop the romaine.
Slice the tomatoes into halves.
Shred the red cabbage.
Slide the bell pepper.
Julienne the carrot.
Cook:
Butterfly the chicken: Place 16 oz chicken breast on a clean work surface. Holding a long, sharp knife parallel to the long side of the bird, carefully saw through the breast nearly to the end, taking care not to cut all the way through.
Season the chicken: Rub 1/4 tsp salt, 1/2 tsp paprika, 1/2 tbsp Italian seasoning, 1/2 tsp garlic powder, and 1/4 tsp black pepper on both sides of the chicken breast.
Air-fry the chicken: Place the chicken in the air fryer basket and cook 375 ℉ for 15 minutes. Once the chicken is done, cut it into slices.
Make the salad dressing: In a small bowl, combine 2 tbsp olive oil, 2 tsp lemon juice, and 1/4 tsp black pepper. Whisk until everything is well combined.
Assemble the salad: Layer 4 oz romaine lettuce, 1 oz red cabbage, 2 oz red bell pepper, 2 oz carrot, and 4 oz cherry tomatoes onto a big salad plate. Top with air-fried chicken and 1 oz dried cranberries.
Serve the salad: Drizzle the dressing over the salad. Serve.
