You’ll Need
For the Chicken
2 chicken breasts, diced, 1 tbsp olive oil
1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder
1 tsp sea salt, ½ tsp cracked black pepper, 3 tbsp smoky BBQ sauce
For the Salad
1 large romaine lettuce, chopped
6 rashers smoked streaky bacon, cooked until crisp and chopped
2 boiled eggs, quartered
150g cherry tomatoes, halved
1 avocado, diced
100g sweetcorn, 80g mature cheddar, diced, 2 spring onions, sliced
BBQ Ranch Dressing
4 tbsp mayonnaise, 2 tbsp sour cream
2 tbsp smoky BBQ sauce, 1 tsp Dijon mustard
1 tsp apple cider vinegar
½ tsp garlic powder
½ tsp smoked paprika
Freshly cracked black pepper
Optional but dangerous
Crispy fried onions
Jalapeño slices
Pickled gherkins
Hot honey drizzle
Extra BBQ sauce
Method
Preheat your air fryer to 200°C.
Toss the chicken with the olive oil, smoked paprika, garlic powder, onion powder, sea salt and cracked black
pepper.
Air fry for 10–12 minutes, shaking halfway through, until lightly charred and cooked through.
Toss the hot chicken with the BBQ sauce and allow it to cool slightly.
In a bowl, whisk together the mayonnaise, sour cream, BBQ sauce, Dijon mustard, apple cider vinegar, garlic
powder, smoked paprika and cracked black pepper until smooth.
Arrange the chopped lettuce into a large serving bowl or platter.
Neatly arrange the BBQ chicken, bacon, boiled eggs, tomatoes, avocado, sweetcorn, cheddar and spring onions
over the lettuce.
Drizzle the BBQ ranch dressing over the top, or serve it alongside for people to help themselves.
Finish with crispy onions, jalapeños, pickled gherkins or a drizzle of hot honey if using.
Serve immediately while the chicken is still slightly warm and the salad stays crisp.