Description
A quick and easy low-carb chicken salad made creamy with dill and cooked in an air fryer.
Ingredients
- 2 boneless, skinless chicken breasts
- 1/4 cup mayonnaise
- 1 tbsp fresh dill, chopped
- 1 tsp lemon juice
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat air fryer to 375°F (190°C).
- Season chicken breasts with salt and pepper.
- Place chicken in the air fryer basket and cook for 12-15 minutes, flipping halfway, until internal temperature reaches 165°F (74°C).
- Let chicken cool, then shred or chop into small pieces.
- In a bowl, mix mayonnaise, dill, lemon juice, and garlic powder.
- Combine shredded chicken with the creamy dill mixture.
- Serve chilled or at room temperature.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Use Greek yogurt instead of mayonnaise for a lighter option.
- Add chopped celery or cucumber for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Air Fryer
- Cuisine: American