Air Fryer Apple Stilton Chicken Salad on Wasa Crispbread
Tender air-fryer chicken breast, crisp diced apples, red onion, and fresh chives tossed in a creamy Dijon dressing. Served on crunchy Wasa crispbread over sherry vinaigrette-dressed mixed greens and finished with crumbled Apple Pear Stilton cheese, fresh chives, and cracked black pepper. A comforting, balanced lunch with sweet, savory, and tangy flavors.
Servings 4 Servings
Calories: 539kcal
Ingredients
Air Fryer Chicken
- 1 ½ pounds boneless skinless chicken breasts
- 1 tablespoon extra virgin olive oil
- 1 teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
Creamy Apple Chicken Salad
- 1 medium Honeycrisp or Pink Lady apple, finely diced
- ¼ cup red onion finely diced
- 2 tablespoons fresh chives finely chopped
- ⅓ cup mayonnaise
- ¼ cup plain Greek yogurt
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- ¼ teaspoon kosher salt or to taste
- ¼ teaspoon freshly ground black pepper
Mixed Greens and Sherry Vinaigrette
- 5 ounces mixed salad greens
- 2 tablespoons extra virgin olive oil
- 1 tablespoon sherry vinegar
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Assembly and Garnish
- 4 Wasa crispbread crackers multigrain or sourdough
- 3 ounces Apple Pear Stilton cheese crumbled
- 1 tablespoon fresh chives finely chopped
- Freshly cracked black pepper to finish
Equipment
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with paper towels. Using a sharp knife, make shallow diamond-shaped slits across the thicker portions without cutting all the way through. Rub the chicken with olive oil, then season evenly with paprika, kosher salt, black pepper, and garlic powder.
- Air Fry the Chicken: Preheat the air fryer to 375 °F. Arrange the seasoned chicken breasts in a single layer in the air fryer basket. Air fry for approximately 12 to 16 minutes, flipping halfway through, until the thickest portion reaches an internal temperature of 165 °F . Remove the chicken and allow it to rest before cutting.
- Dice the Chicken: Transfer the rested chicken to a cutting board and cut into small, even dice rather than shredding. Allow the diced chicken to cool before combining it with the creamy dressing.
- Prepare the Creamy Apple Chicken Salad: In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, kosher salt, and black pepper until smooth. Add the cooled diced chicken, finely diced apple, red onion, and chopped chives. Gently fold everything together until evenly coated. Taste and adjust the seasoning as needed. Refrigerate while preparing the mixed greens.
- Dress the Mixed Greens: In a small bowl, whisk together the extra virgin olive oil, sherry vinegar, kosher salt, and black pepper until combined. Place the mixed greens in a large bowl and gently toss with the vinaigrette just before serving.
- Assemble the Salad: Divide the dressed mixed greens evenly among serving plates. Place a Wasa crispbread cracker in the center of each bed of greens. Spoon the creamy apple chicken salad generously over each cracker, keeping the chicken salad neatly piled in the center.
- Garnish and Serve: Sprinkle the crumbled Apple Pear Stilton cheese over the chicken salad and surrounding greens. Finish with freshly chopped chives and freshly cracked black pepper. Serve immediately while the Wasa crispbread is still crunchy.
Notes
Apple Selection: Honeycrisp and Pink Lady apples work particularly well because they provide natural sweetness and retain their crisp texture. Granny Smith apples can be used for a more tart flavor.
Stilton Cheese Substitute: Regular Stilton cheese works beautifully in place of Apple Pear Stilton. Traditional blue Stilton has a stronger, tangier flavor, so start with less and adjust to taste.
Sherry Vinegar Substitute: White wine vinegar is an excellent alternative. Apple cider vinegar also works well and adds a slightly fruitier acidity.
Chicken Shortcut: Use cooled, diced rotisserie chicken or leftover cooked chicken to save preparation time.
Make Ahead: Prepare the chicken salad ahead of time and refrigerate in an airtight container. Keep the mixed greens, vinaigrette, crispbread, and cheese separate until serving.
Storage: Refrigerate the prepared chicken salad promptly at 40°F or below and use within 3 to 4 days, counting from when the chicken was cooked.
Serving Tip: Assemble the salad immediately before serving to prevent the Wasa crispbread from becoming soggy.
Nutrition
Calories: 539kcal | Carbohydrates: 11g | Protein: 43g | Fat: 35g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 133mg | Sodium: 1175mg | Potassium: 865mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1001IU | Vitamin C: 15mg | Calcium: 153mg | Iron: 1mg
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