BBQ Chicken Kale Salad
gluten free
Air fryer crispy BBQ chicken in a fresh kale salad paired with ripe avocados, cheddar cheese, pepitas, and creamy ranch!.
There are some days during the week I just need to make a quick and easy lunch in 20 minutes that’s both healthy but also something I am going to look forward too. And this BBQ Chicken Kale Salad has been that lunch for me! I make the barbeque chicken in the air fryer, so it cooks the chicken in minimal time and there is barely any clean up which makes this meal even more convenient! I use the Cosori TurboBlaze Air Fryer and it is so easy to clean and the basket is dishwasher safe which is a huge bonus.
I love pairing the barbeque chicken with hearty kale and a creamy ranch dressing. It is making my mouth water just thinking about it! I also add some avocado and pepitas for a healthy fat and a nice crunch. If you also need a little bit of carbs on the side of this salad I have been keeping frozen fries stocked in the freezer that I can just pop into the air fryer once the chicken is done cooking. By the time I’m done arranging the salad the fries are done and I have a restaurant worthy lunch at home!
Here are the Ingredients for this BBQ Chicken Kale Salad:
Produce - Kale, Avocado
Seasonings - Salt, Pepper Paprika, Garlic Powder, Onion Powder
Protein - Chicken Breast
Pantry - BBQ Sauce, Ranch, Pepitas
Dairy - Cheddar Cheese
Equipment:
Cosori TurboBlaze 6.0 Quart Air Fryer - This is my favorite air fryer to use and one of my favorite pieces of equipment in my kitchen. It cooks food so quickly with using so minimal oil! The dynamic DC Motor with 5-fan speeds and amazing temperature control cooks these cutlets until they’re insanely crispy and fully cooked through in about 10 minutes! (Use the code CASEY20 to save 20% on the TurboBlaze air fryer).
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BBQ Chicken Kale Salad
Ingredients
- 1 chicken breast, cubed
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 2 tbsp barbeque sauce
- 2 cups Tuscan kale, chopped
- 1/4 cup cheddar cheese, shredded
- 1/2 avocado, chopped
- 2 tbsp pepita seeds
- 2 tbsp ranch dressing
Instructions
- Preheat the air fryer for 5 minutes at 400 F.
- Mix the chicken with the olive oil, salt, pepper, paprika, garlic powder, and onion powder until combined.
- Place chicken in the air fryer basket and cook at 400 F for 12 minutes, shaking the basket halfway. Once cooked, add chicken to a mixing bowl with the barbeque sauce and toss.
- Assemble your salad by first massaging the kale with a little bit of olive oil. Drizzle the ranch over the kale and mix. Lay the kale down first and then add the avocado, cheddar cheese, BBQ chicken, and pepitas on top.
- Serve with a side of fries and more BBQ sauce and enjoy!
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