Description
Juicy paprika chicken, crisp sweetcorn, cucumber, feta and fresh herbs are tossed with a smoky chipotle yogurt dressing for a satisfying salad that is ready in about 35 minutes.
Ingredients
Scale
ngredients
Chicken
- 100 grams boneless, skinless chicken breast
- 1 teaspoon paprika
- ½ teaspoon garlic granules or garlic powder
- Olive oil spray
Salad
- 80 grams canned or thawed frozen sweetcorn, drained
- Salt and black pepper, to taste
- ¼ large cucumber, seeds removed and flesh finely diced
- 2–4 tablespoons finely diced red onion
- 1 small handful fresh parsley, cilantro or a combination, chopped
- 30 grams feta cheese, crumbled
- 2 tablespoons finely grated Parmesan, divided
Chipotle Dressing
- 100 grams plain 0% Greek yogurt
- 1 teaspoon olive oil
- 1 teaspoon chipotle paste
- 1 generous squeeze fresh lemon juice
- Salt and black pepper, to taste
Optional
- Tortilla chips, for serving
Instructions
Instructions
- Heat the air fryer or oven to 350°F (180°C).
- Pat the chicken dry. Season it with paprika and garlic, then mist lightly with olive oil.
- Cook for 15–20 minutes, or until the thickest part reaches 165°F. Rest for 5 minutes before chopping.
- Dry the drained corn thoroughly. Season with salt and pepper, mist with oil and cook separately at 350°F for 15–20 minutes. Stir every 5 minutes and remove when golden and lightly charred.
- Remove the cucumber seeds. Finely dice the cucumber and onion, then chop the herbs.
- Mix the yogurt, olive oil, chipotle paste, lemon juice, salt and pepper until smooth.
- Combine the chopped chicken, cucumber, onion, herbs, half the feta, 1 tablespoon Parmesan, half the corn and the dressing.
- Transfer to a bowl and top with the remaining corn, feta and Parmesan. Serve with tortilla chips, if desired.
Notes
Notes
- Dry the sweetcorn thoroughly before cooking.
- Keep raw chicken and corn physically separate.
- A single-basket air fryer requires two batches and a longer total time.
- Rest the chicken before chopping.
- Begin with 2 tablespoons red onion and add more to taste.
- Reserve some corn and cheese for the top.
- Refrigerate leftovers within 2 hours and use within 3 days.
- Freezing is not recommended.
- Estimated nutrition does not include optional tortilla chips.
- Prep Time: 15 minutes
- Cook Time: 15 - 20 minutes
- Category: Lunch
- Method: air fryer, oven roasted
- Cuisine: American