Bang Bang Chicken Salad
Made by Karim
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Tender chicken, crisp romaine, and colorful vegetables get a spicy, tangy yogurt dressing. Cilantro and Parmesan round out this satisfying salad.
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2 SERVINGS |
400°F AIR FRYER |
12–15 min CHICKEN COOK TIME |
Servings: 2 servings
Calories: 320 Calories
Ingredients:
Original recipe (1X) yields 2 servings.
For the Salad
- 1 lb boneless, skinless chicken (cubed)
- 3-4 cups Romaine lettuce
- 1 red bell pepper (chopped)
- 1/2 red onion (chopped)
- 2 tomatoes (chopped)
- 1 jalapeno (chopped)
- 1 bunch cilantro (chopped)
- 3 tbsp parmesan
For the Dressing
- 1/2 cup plain Greek yogurt
- 3 tbsp sriracha
- 1 lime (juices and zested)
- 1 tsp honey
- salt
- pepper
- 1 tbsp water
Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.
Directions
- Cook chicken. Arrange the cubed CHICKEN on the air-fryer tray. Air fry at 400°F for 12–15 minutes, checking that the thickest pieces reach 165°F.
- Prepare salad. Chop the ROMAINE, bell pepper, red onion, tomatoes, jalapeño, and cilantro.
- Mix dressing. Whisk GREEK YOGURT, SRIRACHA, lime juice and zest, honey, salt, pepper, and water until combined.
- Assemble. Combine the vegetables and cilantro in a serving bowl. Add the cooked chicken and PARMESAN.
- Dress and serve. Pour over the dressing and toss to coat. Divide into two servings.
Source clarification: The video shows chicken seasoning, but its identity and quantity are not fully specified in the caption.
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