Air Fryer Kashmiri Style Spiced Chicken Salad
with Sweet Potato and Green Chilli Dressing
- Mustard
- Milk
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- Milk
- Soya
- May contain traces of allergens
- Mustard
You asked, we heard you. This recipe is perfectly designed to be cooked in your air fryer. Cook the chicken and sweet potatoes in the air fryer, then all you need to do is dress the salad. You're set for a fabulous dinner!
Ingredients
2 unit(s)
Sweet Potato
1 sachet(s)
Kashmiri Style Spice Mix
(Contains: Mustard May be present: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Soya)
2 unit(s)
British Chicken Breasts
2 unit(s)
Intense™ Tomato
1 unit(s)
Baby Gem Lettuce
(May be present: Celery, Mustard)
1 unit(s)
Baby Cucumber
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
30 grams
Green Chilli Paste
Not included in your delivery
1 tbsp
Honey
Nutrition Values
Utensils
Cooking Steps
a) Chop the sweet potatoes into 2cm chunks (no need to peel).
b) Pop the sweet potatoes into a medium bowl. Add half the Kashmiri style spice mix. Drizzle with oil, season with salt and pepper, then shake and toss to coat.
c) Place the sweet potatoes into your air fryer basket. Spread out in a single layer.
d) Air fry at 200°C until golden and cooked through, 20-25 mins. Give the basket a shake halfway through.
a) Add the chicken breasts and the remaining Kashmiri style spice mix to the (now empty) medium bowl. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
b) Drizzle with oil and season with salt and pepper. Toss to evenly coat the chicken.
c) After 5 mins of roasting, remove the basket and push the sweet potatoes to one side. Add the chicken breasts alongside the sweet potatoes. TIP: If your air fryer has more than one drawer, pop the chicken into a second drawer instead. Cook in batches to avoid overcrowding if needed.
a) Return the basket to the air fryer and air fry at 200°C until the chicken is cooked through, 16-18 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
a) Cut the tomatoes into 1-2cm chunks.
b) Trim the baby gem, separate the leaves, then tear into bite-sized pieces.
c) Trim the cucumber, then cut into small 1cm pieces.
d) In a large salad bowl, combine the yoghurt, green chilli paste and honey (see pantry for amount). Season with salt and pepper. Set aside.
a) When the sweet potatoes are cooked, add the sweet potatoes, tomatoes, cucumber and baby gem to the bowl of dressing. Toss together to evenly coat.
b) Thinly slice the chicken.
a) Share the salad between your bowls.
b) Top with the sliced chicken.
