Chicken BBQ Salad Recipe (Gluten Free)
This chicken bbq salad's simplicity makes it ideal for an easy weeknight meal or quick lunch. It's a quick and easy meal to whip up after a long workday. You can also easily prep the salad (minus dressing) and wedges in advance for grab-and-go lunches throughout the week.
Ingredients
- 1 medium sweet potato
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bag gluten-free chicken tenders cooked according to package instructions
- 4 cups mixed greens
- 1 cup cherry tomatoes halved
- 1 cup corn fresh or frozen, thawed
- 1/2 cup BBQ sauce
- 2 tbsp shredded cheddar cheese or dairy free option
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, 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.
- Drizzle the chicken bbq salad with BBQ sauce to your desired amount.
- Top the barbecue chicken salad with the cooked sweet potato wedges and any additional toppings you like.