This family-friendly gluten free salad with crispy chicken is a one-bowl meal with so much CRUNCH. You’ll have it in and out of the air-fryer and onto the table in around 30 minutes.
If you’re gluten free like me but still want a chicken salad with ALL the crispy, crunchy goodness, I’ve got you. You can also turn this gluten free salad into a dairy-free salad by using dairy-free cheese or skipping the cheese. This salad with crispy chicken recipe makes an easy weeknight dinner, lunch or on-the-go meal.
Hunting for more gluten-free dinner recipes? Don’t skip past my pizza dip recipe (gluten-free), these steak crostini with goat’s cheese, or my sheet pan baked eggs.
WHY YOU’LL LOVE THIS GLUTEN-FREE RECIPE
- Minimal clean up: Nothing beats a quick and easy air-fryer, one-bowl salad like this one with next-to-no dishes!
- Time saver: I’ve included an option to use gluten-free chicken tenders instead of making your own chicken cutlet. Plus, it’s an air-fryer recipe, so, extra speedy.
- Filling and satisfying: This gluten free salad is more than a side. It’s packed with wholesome veggies, so it’s a hearty main course salad.
INGREDIENTS AND SUBSTITUTIONS
Sweet potato: Look for firm sweet potatoes with smooth skin. Swap with butternut squash or regular potatoes for a different flavor and texture.
Olive oil: Used for roasting the sweet potato and in the salad dressing. Avocado oil works well, too.
Mixed greens: I like to use a blend of leafy greens. Baby spinach, arugula, or a spring mix work well for this salad with crispy chicken.
Tomato: Choose ripe, firm tomatoes for the best flavor.
Red onion: I love the sharp flavor of red onion in this gluten free salad.
Corn: Fresh or thawed frozen corn both work well here.
Shredded cheddar cheese (or dairy-free option): Add some shredded cheese for creaminess. Feta or goat’s cheese will be delicious swaps.
BBQ sauce: Choose a brand or variety you love, or use a buffalo sauce or a smoky vinaigrette.
Honey mustard: Balances the smokiness of the BBQ sauce.
Chicken breast coated in egg and Italian-seasoned gluten-free breadcrumbs: This method gives the most incredible crunch! Use gluten-free chicken tenders as a convenient swap.
DIRECTIONS (STEP BY STEP)
Preheat the air fryer to 400°F (200°C). Cut the sweet potato into wedges, toss with olive oil, salt, and pepper, and air fry in a single layer for 15-20 minutes, flipping halfway, until golden and tender.
Cook the chicken cutlet or gluten-free tenders, then chop into bite-sized pieces.
In a bowl, combine mixed greens, tomatoes, corn, and chicken. Mix BBQ sauce, olive oil, and honey mustard, season with salt and pepper, and toss with the salad.
Top with sweet potato wedges and toppings.
EXPERT TIPS & TRICKS
This is such a simple salad, but here are a few tips to get the best result:
Crispy sweet potatoes: For extra crispiness, soak the wedges in cold water for 30 minutes before air frying, then pat dry thoroughly.
Even cooking: Avoid overcrowding the air fryer basket so the sweet potatoes cook evenly.
Flavor boost: Add smoked paprika, garlic powder, or chili powder to the sweet potato seasoning for extra flavor in the gluten free salad.
Perfect chicken: Let the chicken rest after cooking to retain juiciness before chopping.
Custom dressing: Adjust the BBQ-to-honey mustard ratio to suit your taste—sweeter or smokier.
OPTIONAL ADD-INS
There are loads of ingredients you could add to this gluten free salad; here are few thought starters:
- Crispy bacon crumbles: Adds a smoky, savory crunch.
- Avocado slices: For added creaminess to the salad with crispy chicken.
- Black beans: Adds a hearty texture.
- Roasted red peppers: Adds a sweet, smoky flavor.
- Pickled jalapeños: SO good!
- Crispy tortilla strips: For crunch and a Tex-Mex vibe.
- Shredded carrots: Adds color and a touch of sweetness.
- Pepitas (pumpkin seeds): For even more crunch .
- Fresh cilantro: Bright and herby.
HOW TO SERVE THIS SALAD
I love this gluten free salad alongside loaded bread like my French pizza bread in the air fryer. It’s also incredible with this artichoke flatbread with gouda cheese.
Try it as a pairing with soup like this vegetarian Tuscan bean soup.
STORAGE AND MEAL PREPPING
Keep salad parts separate in airtight containers so they stay fresh. Store cooked sweet potatoes and chicken in the fridge for up to 3 days, and dress the salad just before serving.
Chop veggies, mix the dressing, and cook the chicken and sweet potatoes ahead of time.
Assemble the gluten free salad when ready to eat – it’s worth keeping everything separate.
REHEATING LEFTOVERS
Reheat sweet potatoes and chicken in the air fryer. I sometimes pop them into the microwave, too.
LOOKING FOR MORE GLUTEN FREE RECIPES?
FAQS
Yes! Roast the sweet potato wedges at 425°F (220°C) on a baking sheet for 25-30 minutes, flipping halfway.
Swap the chicken for crispy tofu, tempeh, or roasted chickpeas.
Add cayenne pepper to the sweet potatoes or mix hot sauce into the dressing.
Gluten free salad with crispy chicken
Ingredients
- 1 sweet potato
- 1 tablespoon olive oil
- 4 cups mixed greens chopped
- 1 tomato diced
- 2 tbsp red onion diced
- 1 cup corn
- 2 tbsp Low fat shredded cheddar cheese or dairy free option
- Salt and pepper to taste
For dressing:
- 2 tbsp BBQ sauce
- 2 tbsp honey mustard
- 1 tbsp olive oil
- Salt and pepper to taste
For the chicken:
- 1 bag gluten-free chicken tenders to save time
- or 1 homemade chicken cutlet
Instructions
- Preheat your air fryer to 400°F (200°C). Wash and cut the sweet potato into wedges. In a bowl, toss the wedges with olive oil, salt, and pepper. Arrange the wedges in a single layer in the air fryer basket, making sure they don’t overlap too much.
- Air fry the wedges for 15-20 minutes, flipping them halfway through, or until golden brown and tender.
- While the sweet potatoes are cooking, make the chicken cutlet or cook the gluten-free chicken tenders according to the package instructions. Let them cool slightly and then chop them into bite-sized pieces.
- In a large bowl, combine the mixed greens, cherry tomatoes, corn, and chopped chicken.
- Mix together the bbq sauce, olive oil and honey mustard. Season with salt and pepper to taste. Dress salad.
- Top the salad with the cooked sweet potato wedges and any additional toppings you like.
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