Air Fryer Roasted Chicken Breast Cabbage Salad

Name: Air Fryer Roasted Chicken Breast Cabbage Salad
Total time: 20 min
Yield: 2 people
Ingredients: 7 oz Chicken breast; 7 oz Cabbage; 3.5 oz Carrot; 1.7 oz Onion; 0.7 oz Vietnamese coriander (Rau răm); 0.5 oz Roasted peanuts; 2 tbsp Fish sauce; 2 tbsp Lime juice; 1.5 tbsp Sugar; 2 cloves Garlic; 1 chili Fresh chili

Dairy-Free • Gluten-FreeUnder 30 MinsLow Calorie • High ProteinAir Fryer • Meal Prep FriendlyLunch • DinnerVietnamese

Easy

20min

210kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A refreshing salad featuring golden air-fried chicken breast. Delicious, high-protein, low-calorie, and very budget-friendly.

This Air Fryer Roasted Chicken Breast Cabbage Salad is a fantastic upgrade for anyone seeking a delicious, convenient, and student-friendly weight-loss meal. If you're used to traditional boiled chicken, using an air fryer will bring a whole new culinary experience. Air Fryer Roasted Chicken Breast Cabbage Salad keeps the chicken tender and moist inside while creating a golden, aromatic crust. Crunchy, sweet cabbage combined with carrots and onions provides a fiber-rich base to keep you full longer and support weight loss. Mixed with savory chicken and a sweet and sour garlic-chili fish sauce, this Air Fryer Roasted Chicken Breast Cabbage Salad bursts with flavor, ending the boredom of dry diet food. Plus, using an air fryer saves time; while the chicken roasts, you can shred the vegetables and mix the dressing. Don't forget the Vietnamese coriander and roasted peanuts for the perfect finish!

Ingredients

200 g Chicken breast (1 medium piece)
200 g Cabbage (1/4 small head)
100 g Carrot (1 small carrot)
50 g Onion (1/2 small onion)
20 g Vietnamese coriander (Rau răm) (1 small handful)
15 g Roasted peanuts (1 tbsp)
2 tbsp Fish sauce
2 tbsp Lime juice
1.5 tbsp Sugar
2 cloves Garlic
1 chili Fresh chili

Instructions

1
Score the chicken breast slightly for faster cooking. Marinate with a bit of minced garlic and 1/2 tsp of fish sauce for 5 minutes.
2
Preheat the air fryer to 180°C (350°F). Place the chicken breast in the basket and roast for 12-15 minutes. Flip halfway through to ensure even browning. Let cool slightly, then shred into strips.
3
While the chicken is roasting, thinly slice the cabbage, carrot, and onion. Soak the onion in ice water for 10 minutes to reduce pungency, then drain well.
4
Prepare the dressing: Dissolve the sugar in lime juice and the remaining fish sauce, then stir in the minced garlic and chili.
5
In a large bowl, combine the cabbage, carrot, onion, and shredded chicken breast. Pour in the dressing and toss gently.
6
Add chopped Vietnamese coriander and mix. Serve on a plate, top with roasted peanuts, and enjoy.

Chef's Tips

•Air fryer tip: Do not overcook beyond 15 minutes to prevent the chicken from drying out. If the breast is too thick, slice it in half horizontally before roasting.
•For crunchier cabbage, soak it in ice water for 5 minutes and drain thoroughly before mixing.
•Use a sugar substitute (like erythritol) instead of white sugar to optimize weight loss.