BBQ Chicken Salad Recipe
- cook TIME 15 mins
- prep TIME 7 mins
- total TIME 22 mins
Ingredients (17)
- 10 oz skinless boneless chicken thigh
- 4 oz romaine lettuce chopped into 2-inch pieces
- 2 oz tomato sliced into 1/2-inch pieces
- 0.5 oz cheddar cheese shredded
- 1 oz red onion sliced
- 1 oz corn kernels
- 1 oz canned black bean
- 1/2 tsp paprika
- 1/2 tsp chili powder
- 1/2 tsp onion powder
- 1/2 tbsp honey
- 1/2 tsp lemon juice
- 1/2 tsp garlic powder
- 2 tbsp parsley chopped
- 2 tbsp Heinz ketchup
- 3 tbsp Japanese mayonnaise
- 1 tbsp plain Greek yogurt
INSTRUCTIONS
Prep:
Cut the chicken into small pieces: On a cutting board, cut 10 oz skinless boneless chicken thigh into 1/2-inch pieces.
Cut or chop the romaine lettuce into 2-inch pieces.
Slice the onion: Half the onion lengthwise and slice off the root and head. Grip the half by the side and make 1/8" slices across the half.
Slice the tomatoes into 1/2-inch pieces.
Finely chop the parsley.
Cook:
Marinate the chicken: In a medium bowl, add the chicken slices, 1/2 tsp paprika, 1/2 tsp chili powder, 1/2 tsp onion powder, 1/2 tbsp honey, 1/2 tsp lemon juice, 1/2 tsp garlic powder, and 2 tbsp Heinz ketchup. Toss well to coat evenly.
Air-fry the marinated chicken: In a parchment-lined air fryer’s basket, add the marinated chicken. Scatter to create spaces between the meat. Bake at 400°F for 10 minutes, then remove from the heat.
Make the dressing: In a small bowl, add 3 tbsp Japanese mayonnaise and 1 tbsp plain Greek yogurt. Stir well to mix.
Assemble the salad: On serving plates, put together 4 oz romaine lettuce, 2 oz tomato, 1 oz corn kernels, 1 oz canned black bean, 1 oz red onion, and the chicken. Then sprinkle the top with 0.5 oz cheddar cheese and 2 tbsp parsley.
Drizzle with the sauce before serving. Enjoy!