Air-fryer crispy chicken autumn Caesar salad recipe
Created by The Tesco Recipes 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
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Shop ingredientsEach serving contains
- Energy
- 2310kJ 552.0kcal
- Fat
- 27g
- Saturates
- 6g
- Salt
- 1.1g
- Sugars
- 5g
of the Reference intake
Carbohydrate 41.3gProtein 33.9gFibre 4.2g
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Method
- 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.
- 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. If you don't have leftover chicken, try air-frying frozen Southern fried chicken steaks for 15-20 minutes until golden, before slicing and adding to the salad.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
