Paleo Air Fryer Italian Chicken Artichoke Salad

Our Paleo Air Fryer Italian Chicken Artichoke Salad is so delicious, fresh, and easy to make. Pasture-raised chicken thighs are seasoned with Italian herbs, salt, and granulated garlic to keep things simple. They are roasted in the air fryer until nicely golden brown on the edges. While the chicken is cooking, this is the perfect time to prep the salads, consisting of mixed spring greens, quartered artichokes, fresh cherry tomatoes, and Castelventrano green olives. If you have a higher carb tolerance, feel free to add fruit to the salad, like blueberries, blackberries, or strawberries.

What is the best type of chicken to source for this recipe?

We prefer to use pasture-raised organic chicken breast for this recipe, but if you cannot source this type of chicken, feel free to use conventional chicken thighs.

Making the vinaigrette

We have used red wine vinegar as it is relatively common and pairs well with Italian flavors. However, you can substitute the vinegar in this recipe for 1:1 with other vinegars and even lemon juice to make a bright, citrusy vinaigrette.

To make the ultimate pairing, serve this with other Paleo recipes like our delicious Low Carb Paleo Banana Bread with a Walnut Crumb!

Net Carbs

9.2 g
Fiber

8.1 g
Total Carbs

17.6 g
Protein

27.3 g
Fats

16.9 g

328 cals

Quantity

Serving Size

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Chicken Broilers Or Fryers Thigh Meat Only Raw

1 lb
Extra virgin olive oil

1 tbsp
Coarse Kosher Salt

1 tsp
Italian seasoning

1 tsp
Granulated Garlic

0.25 tsp
Lettuce

8 cup
Artichoke hearts or globe, canned in water

2 cup
Tomato raw (includes cherry, grape, roma)

2 cup
Castelventrano Green Olives

4 oz
Red wine vinegar

0.25 cup
Extra virgin olive oil

1 tbsp
Garlic

1 clove
Coarse Kosher Salt

1 tsp

Step 1

Place the boneless chicken thighs onto a rack in the bottom of an air fryer basket. Sprinkle the chicken on both sides with one teaspoon of salt. Sprinkle the top of the chicken thighs with one teaspoon of Italian seasoning and ¼ tsp of granulated garlic.
Step 2

Then drizzle the chicken thighs with one tablespoon of olive oil. Place the basket into the air fryer. Cook at 400 F (200 C) for 15 minutes or until the chicken is cooked through.
Step 3

Next, prepare the salad dressing by combining the vinegar, olive oil, one teaspoon of kosher salt, and one clove of grated garlic. Feel free to substitute the vinegar with another vinegar or acid like freshly squeezed lemon juice.
Step 4

Slice the cherry tomatoes in half. Slice the olives in half. Drain the artichokes from a can and cut them into bite-sized pieces if necessary. Prepare the salads by filling each bowl with 2 cups of mixed greens. Top the greens with salad toppings.
Step 5

Once the chicken is cooked and slightly cooled, slice it thinly and place it on the salad. Give the vinaigrette a good stir and pour it evenly over the salads. Serve immediately.