High-Protein Peach Avocado Air Fryer Chicken Salad Recipe

feta cheese

🥗Healthier: goat cheese

💰Cheaper: cottage cheese

Cottage cheese is more affordable and still adds creaminess.

almonds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Sunflower seeds are often less expensive and nut-free.

Flatten the chicken breast to an even thickness using a rolling pin or meat mallet inside a plastic bag.

Pour a little olive oil on the chicken and rub it around to keep it moist.

Sprinkle coarse sea salt, paprika, onion powder, garlic powder, and pepper on both sides of the chicken.

Spray the air fryer tray with olive oil to prevent sticking.

Place the seasoned chicken in the air fryer basket.

Set the air fryer to 400°F for 8 minutes.

At the halfway point (4 minutes), flip the chicken over.

Check the internal temperature of the chicken; it should reach 165°F.

If not done, return the chicken to the air fryer for an additional 2 minutes and check again.

Let the chicken rest for 10 to 15 minutes after cooking.

Toast pumpkin seeds in a saucepan with 1 teaspoon of butter and a sprinkle of salt until they turn amber and smell toasted.

Prepare the salad dressing by mixing 2 tablespoons of olive oil, 2 tablespoons of basic vinegar, 1 tablespoon of honey, 1/4 teaspoon of garlic powder, 1/4 teaspoon of salt, and pepper.

Measure out about 4 cups of baby spring mix and chop it into bite-sized pieces before adding it to a bowl.

Cut the peach around the equator, twist to separate, and remove the pit before slicing into chunks.

Slice 1/4 of an avocado into thin slices, sprinkle with salt, and scoop out the pieces.

Chop the cooked chicken into bite-sized pieces or leave it in strips.

Decide whether to pre-dress the salad or add the dressing on top after assembling.

Equipment Needed

Spice Level:

Allergens