When the temperature soars, only two things are mandatory in my life. It’s time to pull out the air fryer, and I need something spicy on a salad. And, in this case it’s a big green salad loaded with all the good things, and topped with chicken shawarma!
Because, when it’s hot – you need heat.
My mother has a crazy story about being pregnant with me. She and Dad hopped in their VW Bug (with no air conditioning) and drove for hours across the scorchingly hot desert to go visit a man they used to work for. When they got there, the man’s wife took one look at my gazillion-month pregnant mother, and said “let me fix you a nice hot cup of tea.”
Mom said, “Um, may I please have a cold glass of water instead? I’m really overheated.”
And the woman insisted that Mom have hot tea, because hot things on hot days make you sweat more, and cool you down faster.
The science behind that sounds – well – sound. And I know in cultures where the climate is hot, people tend to eat hotter food. So, I don’t think I’m nuts for craving super spicy food on painfully hot days.
And this air fryer chicken shawarma salad is spicy, but the chicken a realistically doable heat. You get a little rush from the capsaicin, and it puts a smile on your face. It doesn’t make you go running for the garden hose.
Speaking of gardens, we’re in the first week of June, and things are really starting to pop like lettuce and flowers.
So, this dinner salad felt like a no brainer.
Spicy and earthy chicken.
Crunchy and refreshing lettuce.
Tons of veggies and some peppery pansy blossoms to round everything out.
What more can a woman ask for?
And the whole thing gets a little kiss of lemon from the yogurt dressing.
So, when the temperatures soar and you’re avoiding the oven like it’s an angry mythical creature, grab that air fryer and some greens.
It will make you happy, I swear.
No Marinating Time Needed: I don’t marinate this at all, and it’s loaded with flavor. Would it be better if it marinated for 30 minutes or an hour? Maybe. But, to me this is a quick and satisfying weeknight dinner that’s “no muss, no fuss, and get in muh belly!” So, if you want to throw it in the fridge for 30 minutes, go for it.
Air Fryer Chicken Shawarma Salad
Ingredients
Chicken Ingredients
- 1 1 lb. boneless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon Hungarian paprika
- 1 1/2 teaspoons ground cumin
- 1 teaspoon hot smoked paprika
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne
- 1/8 teaspoon ground cinnamon
Salad Ingredients
- 5 cups salad greens
- 1 1/2 cups quartered cherry tomatoes
- 1 1/2 cups quartered and sliced English cucumber
- 1/2 cup Bay Leaf and Black Peppercorn Quick Pickled Onions
- Pansies or other edible flowers
- Grated or crumbled cotija or cubed feta
Lemon Yogurt Dipping Sauce
- 1 cup Full-fat Greek yogurt
- 2 tablespoons lemon juice
- 1/2 teaspoon kosher salt
Instructions
Chicken Instructions
- Preheat air fryer to 365 degrees.
- Place the sliced chicken in a large, resealable plastic bag.
- In a small bowl whisk together the olive oil and spices.
- Pour the mixture over the chicken and toss well to coat.
- Place the chicken in the air fryer, and cook for 15 minutes, shaking the basket once halfway through. The chicken is done when it’s lightly charred and registers 165 degrees with a meat thermometer.
Salad Instructions
- Combine all of the ingredients on a large platter, and top with warm chicken.
Lemon Yogurt Dipping Sauce Instructions
- Whisk all of the ingredients together in a small bowl. Drizzle over salad.
