Air fryer chicken Caesar salad

Air Fryers are the must have kitchen appliance these days. They cook a multitude of things quickly and with that almost fried taste but are far healthier for you.

this receipe combines Chicken thighs and torn focaccia ooked together in the air fryer which produces delicious chicken-fat croutons.

The classic Caesar salad always contains Parmesan and croutons. This one does too, but it’s more generously packed with these ingredients and has a special twist – chicken-fat croutons. Tossed with our cheat’s Caesar dressing, this winner can be whipped up in no time.

Ingredients

• 600g tomatoes (try to find nice large ones, such as beefsteak)
• 4 skin-on, bone-in chicken thighs
• 3 sprigs of rosemary
• 1 tbsp olive oil
• 100g focaccia
• 15g anchovies
• 50g mayonnaise
• 2 tsp Dijon mustard
• juice of ½ lemon
• ½ garlic clove
• 15g Parmesan
• a large handful of basil leaves, to garnish

Method

1. Roughly chop 600g tomatoes, place in a sieve over a bowl and sprinkle with salt to release the juices.
   
2. Remove the bone from the 4 chicken thighs. Place the meat in a bowl.
   
3. Finely chop the leaves from 3 sprigs rosemary and add to the chicken bowl along with 1 tbsp olive oil, and some salt and pepper.
   
4. Tear 100g focaccia into pieces, add to the bowl and mix well.
   
5. Transfer the chicken thighs to the air fryer, skin-side down, and cook at 180C for 10 minutes.
   
6. Flip the chicken over and push to the side. Add the focaccia to the basket, then place the chicken on top.
   
7. Continue cooking for 10-15 minutes, until the chicken is cooked through. It is ready when a thermometer inserted into the thickest part reads 74C, or the juices run clear when that part is pierced with the point of a knife.
   
8. Transfer to a board before slicing.
   
9. Now make our cheat’s Caesar dressing. Using a pestle and mortar or a fork and chopping board, work 15g anchovies into a smooth paste. Transfer them to a food processor or blender.
   
10. Add 50g mayonnaise, 2 tsp Dijon mustard and the juice of ½ lemon, then peel and grate in ½ garlic clove and 15g Parmesan. Season with salt and a generous amount of black pepper.
    
11. Arrange the tomatoes on two plates and top with the chicken and croutons. Drizzle with the dressing, garnish with basil leaves and add a final twist of black pepper.