BBQ Chicken Salad


  • 1 boneless, skinless chicken breast
  • 2 tbsp barbecue sauce
  • 80 g mixed salad leaves
  • 125 g cherry tomatoes
  • 100 g tinned black beans
  • 30 g grated cheese
  • ¼ red onion
  • 1 lime
  • Salt & pepper as needed
  • Brush your BBQ sauce over your chicken and sprinkle with salt and pepper.
  • Select Air Fry on the appliance and set the temperature to 188°C / 370°F and the time for 8 Minutes and press Start.
  • When prompted to add food, place the chicken in the frying basket and flip when prompted to Turn.
  • Whilst your chicken is cooking, make your lime pickled red onion. Thinly slice the red onion, then squeeze over the juice of half the lime, hit it with a pinch of salt and set aside.
  • Once the chicken has cooked, leave to rest for 5 minutes while you build you bowl. (By not slicing straight away will help it stay nice and juicy.)
  • To build your bowl – Half the cherry tomatoes, grate the cheese (if not grated already) and rinse the black beans.
  • Start with a layer of salad greens, then add the cherry tomatoes, black beans and cheese. Slice the chicken and place on top and finish with lime pickled red onions.
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