A fresh, vibrant, and satisfying meal, this Air-Fryer Crispy Chicken Strip Salad combines crunchy seasoned chicken with crisp vegetables and a bright lemon-olive oil dressing. It’s quick, wholesome, and perfect for a light lunch or dinner.

Why You’ll Love This Recipe

This salad delivers the perfect balance of flavor and texture. The chicken is air-fried to crispy perfection with minimal oil, while the vegetables stay refreshing and crisp. The simple homemade dressing ties everything together with a clean, zesty finish. It’s nutritious, easy to prepare, and ideal for busy days when you want something delicious without much fuss.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chicken strips

2 chicken breasts, cut into 1-inch strips
2 tbsp olive oil
1 tsp smoked paprika
½ tsp garlic powder
Salt and pepper, to taste

For the salad

2 cups mixed greens (lettuce, arugula, etc.)
1 cup cherry tomatoes, halved
1 cucumber, sliced
½ red onion, thinly sliced

For the dressing

2 tbsp extra-virgin olive oil
1 tbsp lemon juice
Salt and pepper, to taste

Directions

1. In a bowl, toss the chicken strips with olive oil, smoked paprika, garlic powder, salt, and pepper until well coated.
2. Preheat the air fryer to 200°C (400°F).
3. Arrange the chicken strips in a single layer in the air fryer basket. Cook for 10–12 minutes, flipping halfway through, until golden, crisp, and cooked through.
4. In a large bowl, mix the greens, cherry tomatoes, cucumber, and red onion.
5. In a small bowl or jar, whisk or shake together the olive oil, lemon juice, salt, and pepper until the dressing is emulsified.
6. Drizzle the dressing over the salad and toss gently.
7. Top the dressed salad with the hot, crispy chicken strips and serve immediately.

Servings and timing

Serves 2.
Prep time: 10 minutes
Cook time: 10–12 minutes
Total time: about 20–22 minutes

Variations

• Add sliced avocado for extra creaminess.
• Sprinkle with toasted almonds, sunflower seeds, or pumpkin seeds for added crunch.
• Replace mixed greens with baby spinach or romaine.
• Use a yogurt-based dressing for a creamier finish.
• Season the chicken with chili powder or cayenne for a spicier version.

Storage/Reheating

Store the salad and chicken separately to maintain freshness.
Refrigerate the chicken in an airtight container for up to 3 days. Reheat in the air fryer at 180°C (350°F) for 3–4 minutes until crisp again.
The salad and dressing will keep separately for 1–2 days, but once dressed, it’s best enjoyed immediately.

FAQs

How do I keep the chicken crispy?

Air-fry the chicken in a single layer and avoid overcrowding. Reheat in the air fryer to restore crispiness.

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well and stay juicy. Cut them into strips and cook for an extra 1–2 minutes if needed.

Can I prepare the chicken ahead of time?

Yes, cook it in advance and reheat in the air fryer just before assembling the salad.

Is this recipe gluten-free?

Yes, all ingredients listed are naturally gluten-free.

Can I use store-bought dressing?

You can, but homemade dressing gives a fresher, cleaner flavor.

What other vegetables can I add?

Bell peppers, shredded carrots, corn, or radishes all work well.

Can I make the dressing sweeter?

Add a small amount of honey or date syrup for a hint of sweetness.

How do I know when the chicken is fully cooked?

It should be golden, firm, and reach an internal temperature of 74°C (165°F).

Can I double the recipe?

Yes, simply cook the chicken in batches to maintain crispiness.

What can I serve with this salad?

It pairs well with warm pita, roasted potatoes, or a simple soup.

Conclusion

This Air-Fryer Crispy Chicken Strip Salad is a fast, nourishing, and flavorful dish perfect for any day of the week. With crunchy chicken, fresh vegetables, and a bright dressing, it strikes a beautiful balance of texture and taste. Easy to customize and even easier to prepare, it’s a recipe you’ll return to again and again.

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