Jamie Oliver Air Fryer Curried Chicken Salad

This fragrant and flavorful Jamie Oliver Air Fryer Curried Chicken Salad is made with juicy chicken legs, caramelized onions, sweet peaches, and a creamy yogurt dressing. The mix of curry paste, flaked almonds, and fresh herbs gives the dish a vibrant, spicy-sweet profile that’s both comforting and refreshing. It takes about 45 minutes to prepare and serves 2. Serve it on crisp lettuce wedges with poppadoms or naan on the side for a perfect summer meal.

Jamie Oliver Air Fryer Curried Chicken Salad Ingredients

• ½ x 410g tin peach slices in juice
• 2 red onions
• 2 large chicken legs
• ½ lemon
• 2 heaped tbsp curry paste (your favorite)
• 1 tbsp olive oil
• 30g flaked almonds
• 4 tbsp Greek yoghurt
• 2 little gem lettuces
• 1 bunch coriander (30g)
• 1 fresh red chilli
• Sea salt and black pepper

How To Make Jamie Oliver Air Fryer Curried Chicken Salad

1. Start roasting: Spoon peaches into air fryer base (reserve juice), replace shelf. Cut onions into wedges and scatter in drawer.
2. Prep the chicken: Pat chicken dry, drizzle with lemon juice, then rub with curry paste and oil. Place skin-side down in drawer, over onions.
3. Cook: Air fry at 180ºC for 40 minutes, turning halfway. Add almonds for the last 5 minutes.
4. Make dressing: Remove chicken, onions, and almonds. Mix yogurt with a splash of peach juice in the base with the peaches.
5. Shred and mix: Shred chicken (including crispy skin), discard bones. Add to dressing with onions (separated into petals), season, and toss.
6. Assemble salad: Cut lettuce into wedges and arrange on a platter. Top with chopped coriander, chicken mix, sliced chilli, almonds, and remaining coriander.

Recipe Tips

• Use skin-on chicken legs: They crisp up beautifully and add flavor to the salad.
• Don’t skip the peach juice: It balances the curry spice in the creamy dressing.
• Add almonds last-minute: This keeps them from burning and maintains crunch.
• Chop lettuce into wedges: They hold up better and look great on the platter.
• Customize the heat: Adjust the amount of fresh chilli to your spice preference.

What Goes Well With Curried Chicken Salad

This salad goes well with poppadoms, naan bread, or a side of turmeric rice. A chilled mango lassi or sparkling lemonade also complements the flavors beautifully. For a bigger spread, add a cucumber raita or pickled onions.

How To Store Curried Chicken Salad

Refrigerate: Store assembled salad in an airtight container for up to 2 days. If possible, keep lettuce and dressing separate to maintain texture.
Freeze: Not recommended. The yogurt dressing and lettuce don’t freeze well.

Curried Chicken Salad Nutrition Facts

• Calories: 572 kcal
• Total Fat: 37.9g
• Saturated Fat: 7.7g
• Carbohydrates: 29.8g
• Sugar: 23.1g
• Protein: 31.1g
• Sodium: 1.3g
• Fibre: 9.7g

FAQs

Jamie Oliver Air Fryer Curried Chicken Salad

Course: DinnerCuisine: British-Indian FusionDifficulty: Easy

Servings

2

servings

Prep time

12

minutes

Cooking time

40

minutes

Calories

572

kcal

A warm salad featuring spiced chicken, sweet peaches, tangy yogurt dressing, and crisp lettuce, bursting with bold flavor and texture.

Ingredients

• ½ x 410g tin peach slices in juice

• 2 red onions

• 2 large chicken legs

• ½ lemon

• 2 heaped tbsp curry paste

• 1 tbsp olive oil

• 30g flaked almonds

• 4 tbsp Greek yoghurt

• 2 little gem lettuces

• 1 bunch coriander (30g)

• 1 fresh red chilli

• Salt and black pepper

Directions

• Add peaches (reserving juice) to air fryer base, replace shelf.
• Add onion wedges, place chicken on top, cook 40 mins at 180ºC.
• Turn halfway and add almonds for final 5 minutes.
• Mix yogurt with a splash of peach juice for dressing.
• Shred chicken, mix with onions and dressing.
• Layer lettuce wedges, top with chicken mix, chilli, almonds, and coriander.

Notes

• Add almonds late to avoid burning.
• Use juice from tinned peaches for balanced sweetness.
• Adjust chili level for heat preference.
• Serve with naan or poppadoms for a full meal.