Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Air-fryer crispy chicken autumn Caesar salad recipe

Air-fryer crispy chicken autumn Caesar salad recipe

0 ratings

Created by The Tesco Real Food team

This speedy lunch uses leftover chicken parmigiana for an autumnal Caesar salad, all cooked in the air-fryer. Use ready-made Caesar dressing for ease. See method

  • Serves 4
  • Takes 15 mins
  • 552 calories / serving

Ingredients

  • 200g crusty white bread, torn into bite-sized pieces
  • 2 tbsp olive oil
  • 4 leftover portions crispy chicken (from the Chicken parmigiana)
  • 180g pack curly kale, woody stems removed
  • ½ lemon, juiced
  • 1 Little Gem lettuce, roughly torn
  • 1 red onion, thinly sliced and rinsed under cold water
  • 1 ripe avocado, cut into chunks
  • 4 tbsp Caesar dressing
  • 30g Grana Padano, shaved
If you haven't got any white bread, try using brown instead

Each serving contains

  • Energy

    2310kj
    552kcal     28%

  • Fat

    27g 38%

  • Saturates

    6g 32%

  • Sugars

    5g 5%

  • Salt

    1.2g 19%

of the reference intake
Carbohydrate 41.3g Protein 33.9g Fibre 4.2g

Method

  1. Toss the bread in 1 tbsp olive oil and cook in the air-fryer at 200°C for 2 mins. Shake, then place the chicken on top. Cook for 5 mins until crisp and piping hot. Slice the chicken into strips.
  2. Meanwhile, put the kale in a serving bowl and drizzle with the remaining oil. With clean hands, massage and scrunch the kale for 1-2 mins until softened and deep green in colour. Toss through the lemon juice, lettuce, red onion and avocado. Top with the croutons and crispy chicken, drizzle with the Caesar dressing and finish with the Grana Padano shavings and a twist of black pepper to serve.

Tip: This recipes uses leftover chicken from our Air-fryer chicken parmigiana with spaghetti. If cooking in an oven, cook the croutons and reheat the chicken at gas 6, 200°C, fan 180°C for 10-12 mins until piping hot throughout.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

You may also like

Be the first to comment

Before you comment please read our community guidelines.