Grilled Chicken Cobb Salad
Whether you are looking for lunch or dinner, this salad is stocked with delicious fillers, making it a complete meal. Also, if you have leftover chicken from the beginning of the week, use it up in this easy-to-put-together salad
Equipment
Ingrediënten
- 2 230 gram boneless, skinless chicken breasts, cut into 3cm cubes
- 1 tablespoon avocado oil
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 4 cups chopped cos lettuce
- 1 ½ tablespoons olive oil
- ¾ tablespoon fresh lemon juice
- 2 Air-Fried Hard-“Boiled” Eggs sliced
- 4 pieces sugar-free bacon cooked and crumbled
- 2 medium Roma tomatoes cored, seeded and diced
- ¼ cup blue cheese crumbled
- ¼ cup peeled and diced red onion
- 1 large avocado peeled, pitted and diced
Instructies
- Preheat air fryer at 180°C for 3 minutes.
- In a large bowl, toss chicken cubes with avocado oil.
- Season with salt and pepper.
- Add half of chicken cubes to ungreased air fryer basket.
- Cook for 4 minutes.
- Shake gently and flip chicken.
- Cook for an additional 5 minutes.
- Using a meat thermometer, ensure internal temperature is at least 75°C.
- Transfer cooked chicken to a large plate.
- Repeat cooking with remaining chicken.
- In a separate large bowl, toss cos lettuce with olive oil and lemon juice.
- Distribute into four medium bowls.
- Garnish salads with remaining ingredients, including cooked chicken.
- Serve
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