Lemon & Dill Chicken Salad


  1. Place the chicken tenders in a Ziploc bag.
  2. Mix together 1 tablespoon extra-virgin olive oil, 2 tablespoons lemon juice, 1 tablespoon dijon mustard, 2 teaspoons freshly chopped dill, grated garlic, and onion powder to make the marinade.
  3. Season the marinade with salt and pepper to taste.
  4. Pour the marinade into the bag of chicken and marinate in the fridge for 4 hours.
  5. Whisk together 3 tablespoons extra virgin olive oil, 1 tablespoon lemon juice, ½ tablespoon dijon mustard, 2 teaspoons of freshly chopped dill, apple cider vinegar, and lemon zest until it forms a homogeneous vinaigrette. Then season to taste with salt and pepper and set aside. 
  6. Select the Preheat function on the Cosori Air Frye and press Start/Pause.
  7. Remove the chicken from the fridge and marinade, then place it into the preheated air fryer basket.
  8. Adjust the temperature to 400°F, set time to 8 minutes, and press Start/Pause
  9. Remove the chicken from the air fryer and allow it to rest for 10 minutes before slicing into pieces.  
  10. Drizzle the sweet potatoes with the leftover marinade and place into the air fryer basket.
  11. Adjust the temperature to 400°F, set time to 10 minutes, and press Start/Pause
  12. Toss together the baby spinach, halved cherry tomatoes, sliced cucumber, sliced avocado, sliced chicken, and roasted sweet potatoes in a large bowl until well combined. 
  13. Pour the ¾ of the vinaigrette on the sides of the bowl and toss until the ingredients are evenly coated. (you can add more of the vinaigrette if you like)
  14. Garnish with fresh dill and fresh italian parsley.