Easy BBQ Chicken Salad

Ingredients

• 2 lb chicken breast
• 2 Tbsp extra virgin olive oil
• 1 Tbsp salt
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp black pepper
• ½ cup homemade or store-bought barbecue sauce
• 2 heads of romaine lettuce (chopped)
• 1 cup purple cabbage (shredded)
• 1 cup shredded carrots
• ½ cup grape tomatoes
• ½ cup dill pickles (sliced)
• ½ cup banana peppers
• ½ cup French-fried onions
• Dill Ranch Dressing:
• ¾ cup mayonnaise
• ½ cup coconut yogurt (or other plant-based yogurt)
• 2 Tbsp lemon juice
• 2 Tbsp dill pickle juice
• 3 cloves minced garlic
• 1 tsp each: salt (ground pepper, onion powder, garlic powder)
• 3 Tbsp chopped fresh chives
• 3 Tbsp chopped fresh dill
• Almond milk or water (to thin to desired consistency)

Steps

1. 1

   Preheat and Prepare Chicken:

2. 2

   Preheat the air fryer to 350°F.

3. 3

   With a sharp knife, score diagonal lines across the chicken breasts, about ½ inch apart. Don’t cut all the way through.

4. 4

   Rub the chicken with olive oil, then combine and sprinkle the salt, onion powder, garlic powder, smoked paprika, and black pepper. Make sure to rub the seasoning into the crevices.

5. 5

   Cook Chicken:

6. 6

   Spray the air fryer basket with avocado or vegetable oil.

7. 7

   Place the chicken breasts in the air fryer and cook for 10 minutes.

8. 8

   Baste both sides of the chicken with barbecue sauce, then increase the air fryer temperature to 390°F and cook for an additional 5 minutes. Check after 3 minutes to ensure the internal temperature reaches 165°F.

9. 9

   Prepare Dill Ranch Dressing:

10. 10

    While the chicken is cooking, whisk together all the dressing ingredients.

11. 11

    Thin with almond milk or water to your desired consistency, adding 1 Tbsp at a time.

12. 12

    Assemble the Salad:

13. 13

    In a large bowl, combine the romaine lettuce, purple cabbage, shredded carrots, grape tomatoes, dill pickles, and banana peppers.

14. 14

    Rest and Slice Chicken:

15. 15

    Once the chicken is done, tent it with foil and let it rest for 5 minutes.

16. 16

    Slice the chicken along the pre-scored lines. If desired, toss the chicken in any leftover barbecue sauce.

17. 17

    Serve:

18. 18

    Plate the salad, top with sliced chicken, and sprinkle with French-fried onions.

19. 19

    Serve with the dill ranch dressing.