As featured on Everyday Gourmet
Cook Time 30 minutes
Servings 4
Ingredients
3-4 rashers of bacon
2 chicken thighs
1 avocado, cut into 8 wedges
1 punt of cherry tomatoes, halved
2 baby cos lettuces, cut into wedges
2 thick slices of sourdough, cut into 2 cm chunks
Salt and pepper
basil, to garnish
Dressing
1 tsp American mustard (or any mustard of your choice)
2 tbsp sour cream
½ tsp garlic powder
Zest 1 lemon and juice of ½
1 tsp apple cider vinegar
Method
For the dressing mix all the ingredients together and season with salt and pepper.
In a bowl, add a splash of oil to the bread chunks.
Season the chicken with salt and pepper and place in the air fryer and cook for 8-10 minutes on the chicken function (or 180°C in the oven). Now add the bacon and the croutons to the air fryer and cook for a further 3-4 minutes or until golden and crunchy.
Drain on paper towel.
To assemble salad, arrange lettuce and avocado into a shallow serving bowl. Add tomatoes and croutons. Slice chicken and chop bacon and lay in and around salad.
Just before serving, drizzle with dressing and garnish with chopped fresh basil.
