The light chicken salad is a perfect single dish for the warmer season: fresh, rich, inviting, colorful, the light chicken salad is ideal for a beach lunch, a picnic, or a lunch break. An easy recipe to make, to prepare in advance to take with you or to find ready when you return home. The ingredients? Simple. The kind we often already have in the fridge, and if they’re not there, you can add whatever you prefer. It’s a salad, so it lends itself well to many variations. For this light chicken salad, I used a chicken steak, but any cut will do, even leftover cooked chicken from other preparations, plus cherry tomatoes, olives, mixed salad, and julienned carrots. Just season and the light chicken salad is served!
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 1.1 lbs chicken steak
- 3.5 oz mixed salad
- 1 carrot (julienned)
- 1 tbsp Taggiasca olives
- 15 cherry tomatoes (yellow and red)
- 2 tbsps extra virgin olive oil
- to taste salt
- to taste balsamic vinegar glaze
Tools
- 1 GOURMETmaxx Air Fryer
- 1 Parchment Paper for Air Fryer
- 1 Cutting Board
- 1 Knife
- 1 Salad Bowl
- 1 Salad Spinner
Steps
Salt the chicken and place it in the air fryer with the appropriate perforated parchment paper. Cook it at 375°F for 20/25 minutes, then let it cool slightly and cut it into small pieces. Wash the salad, pass it through the salad spinner to dry it, cut it, and place it in the serving bowl. Wash the cherry tomatoes, cut them, and remove the seeds. Transfer them to the bowl with the salad. Add the julienned carrots, olives, and chicken. Adjust the salt. Dress with the oil and mix well. If desired, you can add some balsamic vinegar glaze. Store in the refrigerator until ready to serve.
