Air Fryer Hearty Chicken Salad
In this recipe, coat the chicken breasts in a mayonnaise-lemon sauce before placing them in the air fryer, which keeps the meat tender and juicy. Serve along with romaine lettuce, avocado, cheese curds and the leftover sauce, which also doubles as a dressing.
Ingredients
- 1/2 cup (125 ml) mayonnaise
- 1 lemon, zest finely grated
- 2 tbsp (30 ml) lemon juice
- 1 tbsp (15 ml) whole-grain mustard
- 2 tsp dried tarragon
- 1 tsp garlic powder
- 1 lb (450 g) boneless, skinless chicken breast (about 2 breasts)
- 8 cups (240 g) romaine lettuce, leaves torn
- 4 oz (115 g) cheese curds, torn as needed
- 2 avocados, ripe but firm, diced
- 1 shallot, sliced into thin rounds
Instructions
- In a bowl, combine all of the ingredients except for the chicken. Season with salt and pepper.
- On a plate, coat the chicken with 2 tbsp (30 ml) of the sauce. Refrigerate the remaining sauce until ready to serve.
- Place the chicken in the basket of an air fryer. Cook for 20 to 22 minutes at 400°F (200°C) or until the chicken is cooked through. Remove the chicken from the basket. Let rest on another plate for 5 minutes.
In this recipe, coat the chicken breasts in a mayonnaise-lemon sauce before placing them in the air fryer, which keeps the meat tender and juicy. Serve along with romaine lettuce, avocado, cheese curds and the leftover sauce, which also doubles as a dressing.