Carrot Salad with Air Fryer Chicken Breast

How to prepare carrot salad with air fryer chicken breast

1. Cut the chicken breast into lengthwise strips and then cut each strip crosswise into small pieces. Sprinkle with a little salt and 1 teaspoon of oil and mix well.
2. The chicken prepared this way can be quickly sauteed in a non-stick pan, just until it changes color throughout, it doesn't need to brown.
   Or it can be prepared in the Air Fryer as follows: preheat the Air Fryer to 200C for 3 minutes. Remove the basket and spread the chicken pieces in an even layer. The 300g of chicken breast fits in one batch in a medium 6L appliance like mine. Cook the chicken at 200C for 4 minutes total. After 2 minutes, remove the basket, stir the chicken pieces and put it back in. After 1 minute, shake the basket well again to redistribute the chicken. When the 4 minutes are up, check a piece to make sure it's completely cooked, but soft and not browned at all. If it needs more cooking, continue to cook and shake at 30-second intervals.
   * when preparing a larger quantity or if your Air Fryer is smaller, you can either cook the chicken in 2 batches, or you'll need to increase the cooking time by 2-3 minutes
3. Remove the chicken to a bowl and let it cool down.
4. In a small pan, heat the chili oil and sediments and add the peanuts crushed in a mortar to get small pieces (it's okay if some pieces turn to powder). Saute for 2 minutes, then let it cool while you prepare the rest of the ingredients.
   * chili oil: you can find a recipe here and another one here; or you can use store-bought chili oil from Asian stores
5. For the dressing, mix the soy sauce, rice vinegar, sesame oil, and crushed garlic in a small cup until the sugar is dissolved.
7. In a wide bowl, grate the carrots on the large side of the grater (I use this food processor for grating). Sprinkle with a little salt and massage for 1 minute.
8. Add the green onion cut into rounds, the red onion cut into thin strips or scales, and the coarsely chopped parsley over the carrots.
9. Place the chicken pieces, sesame seeds, and peanuts with oil on top (set aside 2 teaspoons of spicy peanuts for decoration).
10. Pour the dressing over the ingredients in the bowl. Mix everything well. Let it sit for 10 minutes, the flavors will blend. Divide the salad into 2 bowls and decorate with the reserved peanuts. Serve immediately, but it's also good if it sits for a while.

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