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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
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Equipment

  • Airfreyer

Ingredients

  • 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

Instructions

  • 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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Course; Airfryer / Chicken / Salad
Diets; Low Carb