Air Fryer Greek Chicken Salad
This Air Fryer Greek Chicken Salad is a vibrant and healthy meal that combines crispy air-fried chicken with fresh vegetables, tangy feta, and a Mediterranean-inspired dressing. It’s an easy-to-make recipe that’s full of flavor and perfect for a quick lunch or dinner. The air fryer ensures the chicken is juicy inside with a crispy exterior, and the salad offers a refreshing contrast with its crisp greens and flavorful ingredients. This recipe is simple, nutritious, and absolutely satisfying!
Equipment
- 1 Air fryer (or any brand)
- 1 Large bowl for mixing salad
- 1 Small bowl for preparing the dressing
- 1 Whisk for dressing
- 1 Knife for slicing chicken and vegetables
- 1 Cutting Board
Ingredients
For the Chicken:
- 2 boneless skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- Salt to taste
- Pepper to taste
For the Salad:
- 4 cups mixed greens arugula, spinach, or romaine
- 1 cucumber diced
- 1 cup cherry tomatoes halved
- ½ cup red onion thinly sliced
- ½ cup Kalamata olives pitted and halved
- ¼ cup crumbled feta cheese
For the Dressing:
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- 1 tsp Dijon mustard
- Salt to taste
- Pepper to taste
Instructions
- Prepare the Chicken: Rub the chicken breasts with olive oil and season with garlic powder, oregano, salt, and pepper. Massage the seasoning into the chicken.
- Cook the Chicken in the Air Fryer: Preheat the air fryer to 375°F (190°C). Place the seasoned chicken breasts in the air fryer basket and cook for 18-20 minutes, flipping halfway through, until the internal temperature reaches 165°F (75°C).
- Prepare the Salad: While the chicken is cooking, prepare the salad by combining the mixed greens, diced cucumber, halved cherry tomatoes, thinly sliced red onion, and Kalamata olives in a large bowl.
- Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, Dijon mustard, salt, and pepper.
- Assemble the Salad: Once the chicken is cooked and rested, slice it into strips and add it to the salad. Top with crumbled feta cheese and drizzle the salad with the dressing.
- Serve: Toss everything together just before serving and enjoy!
Notes
- Chicken Thighs Alternative: You can use boneless chicken thighs for a richer flavor. Just adjust the cooking time to ensure they’re fully cooked.
- Add Extra Crunch: Try adding roasted chickpeas or croutons for added crunch.
- Make Ahead: Prepare the dressing ahead of time and store it in the fridge for up to 3 days. Assemble the salad when ready to serve.
- Leftovers: Store leftover salad and chicken separately for the best freshness. The salad will stay fresh in the fridge for up to 2 days, but the chicken should be eaten within 3 days.