Paleo Chicken Salad with Radish Mint and Dill
You will love this Paleo dinner recipe that is easy to put together and perfect for a hot summer day. Crisp mixed green lettuce is topped with fresh mint, dill, and thinly sliced radishes. Fresh chicken breast is seasoned with Herbs de Provence and plenty of kosher salt. The chicken is drizzled with avocado oil and cooked in an air fryer until nicely golden brown. The chicken is cooled slightly and then placed on top of the salad with fresh blueberries. A Paleo-friendly dressing made with apple cider vinegar is poured on top of the salad to add healthy fats. I love salads because it is one of the best ways to get in plenty of protein and healthy fats.
How to Make It
Step 1
Season the chicken breasts on both sides with 1 ½ teaspoon of kosher salt and Herbs de Provence. Place the chicken breast in an air fryer basket set on a rack. If the chicken is excessively wet, be sure to dry them with paper towels before seasoning. Doing so will also help the browning process.
Step 2
Drizzle them with 1 1/2 tbsp of avocado oil. Cook at 400 F (200 C) for 15 minutes or until the chicken reads 165 F internally and is nicely golden brown.
Step 3
While the chicken is cooking, fill the bowls with mixed greens. Slice two large radishes on a mandolin into thin slices. Chop the mint and dill.
Step 4
Remove the chicken from the air fryer. Allow it to cool slightly on a cutting board. Next, make the vinaigrette. Combine the apple cider vinegar, avocado oil, and kosher salt. Whisk well to emulsify.
Step 5
Cut the chicken Into thin slices. Top the salad with the sliced chicken and add blueberries. Add chopped herbs as garnish. Serve immediately.
Ingredients
- Chicken Breast Boneless Skinless Raw
3 lb
- Coarse Kosher Salt
1.5 tsp
- Herbs De Provence
1 tbsp
- Avocado oil
1.5 tbsp
- Mixed greens
8 cup
- Radish, raw
2 large – 1″ to 1 1/4″ diameter
- Mint Leaves
0.25 cup
- Dill weed, fresh
4 tbsp
- Apple cider vinegar
0.25 cup
- Avocado oil
0.25 cup
- Coarse Kosher Salt
1 tsp
- Blueberries
0.5 cup