Roasted Chicken Breast

Air Fryer Kale and Roasted Vegetable Salad with Chicken

Air Fryer Kale And Roasted Vegetable Salad With Chicken

Ingredients

Yield : 4 Servings

• 4 8 oz chicken breasts, skin off
• 4 oz Vadouvan Spice or other curry spice
• 1 bunch Kale, washed and cut into 2 inch strips
• tsp salt and pepper
• 1 cup olive oil separated throughout recipe

pickled vegetables

• 4 Baby Yellow Bell Peppers, sliced
• 4 Baby Red Bell Peppers, sliced
• 1 Carrot, Peeled and julienned finely
• 1 cup Champagne Vinegar
• ¼ cup Honey
• ½ cup Granulated Sugar . cups uncooked corkscrew pasta
• 1 tsp Salt . can Condensed Chicken Broth
• 1 cinnamon stick . soup can water
• 1 cup Ice Cubes
• 1 can (10 3/4 oz ) Cream of Mushroom or 98% Fat Free Cream of Mushroom Soup
• ¾ cup olive oil . cup milk

Method

1. Set Airfryer to 360 degrees and preheat for 8 minutes can (6 1/2 oz ) solid-pack tuna, drained

For Kale Chips

1. Lightly dress the cut kale with the remaining olive oil, season with salt and pepper
2. Place 4-6 slices of kale on the bottom basket
3. Cook at 360 degrees for 2 minutes
4. Remove from Airfryer and place onto a sheet tray to cool
5. Finally, season chicken breasts with salt, pepper, vadouvan and ½ cup olive oil in a medium size bowl
6. Cook two chicken breasts at a time (one on the bottom rack and one on the double layer rack accessory) for 10 minutes
7. Flip each breast over and cook for another 8 minutes
8. Remove to a cooling tray and repeat steps with the remaining two chicken breasts

Pickled Vegetables

1. Place sugar, honey, vinegar, cinnamon, bay leaf and salt into a medium sauce pot, Bring to a boil, remove from heat and strain
2. Place carrots in a small bowl and peppers into another
3. Divide the hot pickling liquid between the two bowls and stir ice into each bowl to slightly cool down the liquid
4. Cover pickled vegetables and chill until ready to use
5. To make vinaigrette- Strain 3 tablespoons of the pickling liquid and emulsify by whisking in briskly the olive oil
6. For Plating
7. In a large bowl combine baby kale, red onion, pickled vegetables and lightly dress with vinaigrette
8. Season to taste
9. Slice chicken breasts in ½ inch pieces on a slight bias
10. Plate dressed salad
11. Lay chicken breasts on side of each salad
12. Garnish with kale chips