About this recipe
Crispy chicken belongs on a salad when the pieces are browned and the greens stay cold. The air fryer does the crunch without a deep fryer.
Season the chicken well before it hits the basket. A light yogurt dressing keeps the bowl under 500 calories without tasting sparse.
Cool the chicken a few minutes before it lands on the lettuce so the leaves stay crisp.
SEASON
Step 1
Pat chicken dry. Toss with 1 tablespoon oil, garlic powder, paprika, salt, and pepper until evenly coated.
Step 2
Preheat the air fryer to 400°F for 3 minutes if your model recommends it.
AIR FRY
Step 3
Arrange chicken in a single layer. Air fry at 400°F for 7 minutes.
Step 4
Shake or turn the pieces. Air fry at 400°F until browned and the thickest piece reaches 165°F, 6 to 7 minutes more.
SALAD
Step 5
Whisk yogurt, 1 teaspoon oil, lemon juice, a pinch of salt, and water until pourable.
Step 6
Divide lettuce, cucumber, and tomato among four bowls. Top with chicken. Drizzle with yogurt dressing and serve.
Tips
Dry the lettuce well. Wet greens dilute the dressing and soften under hot chicken.
For a skillet version, cook strips over medium-high in 1 tablespoon oil until 165°F, 3 to 4 minutes per side.
Swaps
Chicken breastBoneless chicken thighs
Same weight; air fry at 400°F until 165°F, often 2 minutes longer.
Greek yogurt dressingLight vinaigrette
1 tablespoon olive oil plus lemon; slightly lower protein.
Equipment
Air fryer · Mixing bowl · Tongs · Instant-read thermometer
Explore this recipe
Browse related Explore collections that match this plate.
