23 ■
BBQ Chicken Salad with Onion Straws
Serves 4
2 ears of corn, hulled
non-stick cooking spray
1 pound boneless chicken tenders
1 teaspoon sea salt
½ teaspoon pepper
1 teaspoon paprika
1 tablespoon brown sugar
½ teaspoon garlic powder
½ head iceberg lettuce, rinsed, dried and cut into ⅛-inch strips
½ head romaine lettuce, rinsed, dried and cut into ⅛-inch strips
1 cup shredded Monterey Jack cheese
1 cup canned black beans, drained and rinsed
3 tablespoons fresh cilantro leaves, chopped
12 grape tomatoes, sliced
3 green onions, chopped
¼ cup ranch dressing
3 tablespoons BBQ sauce
1 can French fried onions
1. Place corn into AIR FRYER basket, spritz with oil. Set temperature to
400 degrees and time for 10 minutes.
2. Toss the chicken tenders in the salt, pepper, paprika, brown sugar and
garlic powder.
3. When corn is nished, remove to a plate. Place chicken tenders into
the basket, and spritz with oil.
4. Set temperature to 400 degrees and time for 10 minutes. Turn tenders
halfway through.
5. When corn is cooled, cut kernals off the cob into a large mixing bowl.
6. Dice the chicken tenders and add to the bowl.
7. Add remaining ingredients to the bowl—except the French fried
onions.
8. Toss and serve topped with the French fried onions.
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