You’ll Need
For the Chicken
2 chicken breasts, diced, 1 tbsp olive oil
2 tsp Cajun seasoning, 1 tsp smoked paprika
1 tsp garlic powder, 1 tsp sea salt, ½ tsp cracked black pepper
For the Potatoes
700g baby potatoes, halved, 1 tbsp olive oil, 1 tsp sea salt
½ tsp black pepper
BBQ Cajun Dressing
4 tbsp mayonnaise, 2 tbsp sour cream, 2 tbsp smoky BBQ sauce
1 tsp Dijon mustard, 1 tsp apple cider vinegar
½ tsp smoked paprika, ½ tsp garlic powder
Freshly cracked black pepper
To Finish
100g sweetcorn
2 celery sticks, finely diced
5 rashers smoked streaky bacon, cooked until crisp and chopped
2 spring onions, sliced
Fresh chives, chopped
Optional but dangerous
Jalapeño slices
Crispy fried onions
Dill pickle slices
Hot honey drizzle
Extra BBQ sauce
Method
Preheat your air fryer to 200°C.
Toss the baby potatoes with the olive oil, sea salt and black pepper.
Air fry for 18–20 minutes, shaking halfway, until crisp outside and fluffy inside.
Meanwhile, coat the chicken with the olive oil, Cajun seasoning, smoked paprika, garlic powder, sea salt and
cracked black pepper.
Air fry the chicken for 10–12 minutes, shaking halfway through, until lightly charred and cooked through.
Whisk together the mayonnaise, sour cream, BBQ sauce, Dijon mustard, apple cider vinegar, smoked paprika, garlic
powder and black pepper until smooth.
Leave the potatoes to cool for 5–10 minutes, then place them in a large bowl with the chicken.
Fold in the sweetcorn, celery, crispy bacon, spring onions and most of the chopped chives.
Pour over the dressing and gently mix until everything is evenly coated.
Finish with the remaining chives and any optional toppings before serving.
Serve slightly warm or chilled alongside brisket, pulled pork, smoked chicken or burgers.