Air Fryer Chicken & Veggie Salad

14 minutes
Prep time

30 minutes
Cook time

515 cal.
Per serving

Ingredients for 1

Chicken tenderloins

1/4

Butternut squash

1/2

Potato

1/4

Red onion

1/4 clove

Garlic

1 tsp

Balsamic vinegar

2 handfuls

Spring mix lettuce

Air fryer

Step 1
Peel & halve the squash. Cut into 1-inch cubes.
Step 2
Peel & cut the potato into 1-inch cubes.
Step 3
Peel & cut the onion into cubes.
Step 4
Add the cubed squash, potato & onion to the air fryer basket. Grate the garlic on top of the veggies. Add a generous drizzle of olive oil. Season with salt, pepper & any spices of your liking (we suggest paprika & thyme!) Stir & cook in the air fryer for 12-15 min at 400°F.
Step 5
Remove the air fryer basket & stir the vegetables. Move the vegetables to one side of the air fryer basket. Add the chicken tenders to the other side & drizzle with olive oil. Season the chicken with salt & pepper. Continue cooking in the air fryer for 10-15 min at 400°F until the veggies are browned & chicken is cooked through.
Step 6
Meanwhile, wash & dry the lettuce. Prepare the vinaigrette: in a bowl add the balsamic vinegar & 1 tablespoon of olive oil per serving. Season with salt & pepper. Whisk together.
Step 7
Remove the chicken & veggies from the air fryer. Plate the lettuce & top with the roasted veggies & chicken. Dress with the vinaigrette. Serve & enjoy!