Dinner
Crispy Air-Fryer Buffalo Chicken Salad
All the heat and crunch of buffalo wings, piled onto a huge cold salad with a creamy blue cheese dressing. It fills you up and doesn't leave you feeling heavy after.
Method
Preheat the air fryer to 200°C (400°F) for 3 minutes.
Pat the chicken chunks dry with a paper towel.
Mix panko, garlic powder, paprika, salt and pepper on a plate.
Dip each chunk in egg white, then press into the panko mix.
Lay the chicken in a single layer in the basket and spray lightly with olive oil.
Air fry for 12 minutes, shaking the basket halfway.
While it cooks, whisk the yogurt, blue cheese, lemon juice, garlic powder and water.
Toss the romaine, celery, carrot and tomatoes in a big bowl.
Toss the hot chicken in buffalo sauce right before serving.
Pile the chicken on the salad and drizzle with the dressing.
Chef's tip
For meal prep, keep the air-fried chicken plain in the fridge and reheat it in the air fryer for 3 minutes at 190°C before saucing, since microwaving kills the crunch. If you're bulking, add a cup of cooked rice or a warm wrap and double the chicken.