Bright Apple, Feta & Herb Salad with Air-Fried Chicken

A crisp, sweet-savory salad with tangy lemon-Dijon dressing, toasted pepitas, apple, and feta—made to pair with juicy air-fried chicken thighs.

Cook time: 25 minutes

Servings: 2

Ingredients

• 0.25 tsp fine salt for the chicken
• 0.125 tsp black pepper for the chicken
• 1 tsp olive oil for the chicken
• 0.5 tsp smoked paprika
• 2 thighs boneless, skinless chicken thighs
• 3 tbsp pepitas
• 1 tsp honey
• 0.125 tsp black pepper for the dressing
• 2 tbsp olive oil for the dressing
• 0.125 tsp fine salt for the dressing
• 2 tbsp lemon juice about 1 lemon
• 1 tsp Dijon mustard
• 0.5 cucumber English cucumber thinly sliced
• 4 cups shredded red cabbage about 250 g
• 0.5 cup feta crumbled
• 3 tbsp toasted pepitas prepared in the previous step
• 1 medium crisp apple thinly sliced
• 0.25 cup fresh mint leaves roughly chopped
• 2 thighs cooked air-fried chicken thighs sliced; prepared in the first step

Instructions

1. Pat the chicken dry and season all over. Air-fry at 400°F (200°C), turning once, until browned and the thickest part reaches 165°F (74°C), about 16–20 minutes depending on size. Rest for 5 minutes before slicing.
2. Toast the pepitas in a dry skillet over medium heat for 2–3 minutes, stirring often, until fragrant and lightly golden. Transfer to a plate to cool.
3. Whisk together the lemon juice, olive oil, Dijon, honey, and a pinch of salt and pepper until glossy.
4. Put the cabbage, apple, cucumber, and mint in a large bowl. Pour over the dressing and toss well. Fold in the feta and most of the toasted pepitas.
5. Divide the salad between plates, top with sliced chicken, and scatter over the remaining pepitas.