Kale Salad with Air Fryer Herb Chicken Breast
Kale Salad with Air Fryer Herb Chicken Breast
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

This seasonal salad has juicy, crispy, herbed chicken with avocado, hard boiled eggs, corn, strawberries and goat cheese

Course: Salad
Cuisine: American
Servings: 4 People
Author: Tony Bailey
Ingredients
  • 1 Tablespoon Panko (Bread Crumbs)
  • 2 Tablespoons Mixed Dry Herbs Use your favorite blend
  • 1 Teaspoon Smoked Paprika
  • 1 Teaspoon Salt
  • 1 Tablespoon Olive Oil
  • 1.5 Pounds Chicken Breast Pounded Evenly
  • 1 Cup Corn Kernels From about 2 ears, if fresh
  • 8 Strawberries, Sliced & Quartered
  • 1/2 Ounce Goat Cheese
  • 2 Avocados, halved and sliced
  • 2 Hard Boiled Eggs, sliced
  • 2 Tablespoons Extra Virgin Olive Oil
  • 16 Ounce Bag Baby Kale Greens (Washed & Ready)
Instructions
  1. Combine panko, herbs, smoked paprika, salt and olive oil in a small bowl to make a paste. Apply this evenly to the chicken breast.

  2. Cook the chicken in a pre-heated air fryer for 20 minutes at 370 degrees. Let it rest outside of the air fryer for 5 minutes before slicing for the salad

  3. In a large salad bowl, or serving plate, place your bed of salad greens and then add the corn, strawberries, goat cheese, avocado, hard boiled eggs and chicken

  4. Drizzle the extra virgin olive oil over the top and then season lightly with salt and pepper