Paleo Air Fryer Italian Chicken Artichoke Salad
How to Make It
Step 1
Place the boneless chicken thighs onto a rack in the bottom of an air fryer basket. Sprinkle the chicken on both sides with one teaspoon of salt. Sprinkle the top of the chicken thighs with one teaspoon of Italian seasoning and ¼ tsp of granulated garlic.
Step 2
Then drizzle the chicken thighs with one tablespoon of olive oil. Place the basket into the air fryer. Cook at 400 F (200 C) for 15 minutes or until the chicken is cooked through.
Step 3
Next, prepare the salad dressing by combining the vinegar, olive oil, one teaspoon of kosher salt, and one clove of grated garlic. Feel free to substitute the vinegar with another vinegar or acid like freshly squeezed lemon juice.
Step 4
Slice the cherry tomatoes in half. Slice the olives in half. Drain the artichokes from a can and cut them into bite-sized pieces if necessary. Prepare the salads by filling each bowl with 2 cups of mixed greens. Top the greens with salad toppings.
Step 5
Once the chicken is cooked and slightly cooled, slice it thinly and place it on the salad. Give the vinaigrette a good stir and pour it evenly over the salads. Serve immediately.
Ingredients
- Chicken Broilers Or Fryers Thigh Meat Only Raw – 1 lb
- Extra virgin olive oil – 1 tbsp
- Coarse Kosher Salt – 1 tsp
- Italian seasoning – 1 tsp
- Granulated Garlic – 0.25 tsp
- Lettuce – 8 cup
- Artichoke hearts or globe, canned in water – 2 cup
- Tomato raw (includes cherry, grape, roma) – 2 cup
- Castelventrano Green Olives – 4 oz
- Red wine vinegar – 0.25 cup
- Extra virgin olive oil – 1 tbsp
- Garlic – 1 clove
- Coarse Kosher Salt – 1 tsp