Air fryer chicken breast salad

Method

1. Put each chicken breast between 2 sheets of baking paper and bash with a rolling pin until evenly flat all over (they don’t have to be super-thin, just the same thickness throughout). Use a fork to prick lots of little holes in the chicken, then put them in a dish and coat with the lemon juice and olive oil.

2. Heat the air fryer to 190°C. Mix the paprika, salt, pepper, cayenne and oregano together, then massage the mixture all over the chicken breasts, ensuring an even, liberal coverage. Put the chicken in the air fryer and cook for 16 minutes, turning halfway.

3. While the chicken cooks, put the honey, mustard, oil, vinegar and garlic in a clean jam jar, season with a generous pinch of salt and pepper and shake to create a dressing. Season the tomatoes with a pinch of salt.

4. To serve, toss the lettuce in some of the dressing to coat, then divide between bowls. Arrange the tomatoes and capers on top. Slice the chicken breasts and put them in the centre, then drizzle over the remaining dressing.

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