Air-Fryer Spiced Chicken Breasts with Asparagus, Arugula, and Cannelini Bean Salad
By America's Test KitchenPublished on January 4, 2020
Time
45 minutes (20 minutes cook time)
Yield
Serves 2
Ingredients
1 cup canned cannellini beans, rinsed2 tablespoons extra-virgin olive oil 1½ tablespoons red wine vinegar 1 garlic clove, mincedSalt and pepper ½ red onion, sliced thin8 ounces asparagus, trimmed and cut into 1-inch lengths½ teaspoon ground coriander ¼ teaspoon paprika 2 (8-ounce) boneless, skinless chicken breasts, trimmed2 ounces (2 cups) baby arugula
Before You Begin
Rinsing the cannellini beans eliminates any slimy texture. Look for asparagus spears no thicker than ½ inch.
Instructions
- Microwave beans in large bowl until just warm, about 30 seconds. Stir in 1 tablespoon oil, vinegar, garlic, ¼ teaspoon salt, and pinch pepper; set aside.
- Toss onion with 2 teaspoons oil, ⅛ teaspoon salt, and pinch pepper in clean bowl to coat. Place onion in air-fryer basket, set temperature to 400 degrees, and cook for 2 minutes. Stir in asparagus, return basket to air fryer, and cook until asparagus is tender and bright green, 6 to 8 minutes, tossing halfway through cooking. Transfer to bowl with beans and set aside.
- Combine coriander, paprika, ¼ teaspoon salt, and ⅛ teaspoon pepper in small bowl. Pound chicken to uniform thickness as needed. Pat dry with paper towels, rub with remaining 1 teaspoon oil, and sprinkle evenly with spice mixture. Arrange breasts skinned side down in now-empty air-fryer basket, spaced evenly apart, alternating ends. Place basket in air fryer and set temperature to 400 degrees. Cook until chicken registers 160 degrees, 12 to 16 minutes, flipping and rotating breasts halfway through cooking.
- Transfer chicken to serving platter, tent loosely with aluminum foil, and let rest for 5 minutes. Add arugula to asparagus mixture in bowl and toss to combine. Season with salt and pepper to taste. Serve chicken with salad.
Air-Fryer Spiced Chicken Breasts with Asparagus, Arugula, and Cannelini Bean Salad
Time
45 minutes (20 minutes cook time)Yield
Serves 2Ingredients
1 cup canned cannellini beans, rinsed
2 tablespoons extra-virgin olive oil
1½ tablespoons red wine vinegar
1 garlic clove, minced
Salt and pepper
½ red onion, sliced thin
8 ounces asparagus, trimmed and cut into 1-inch lengths
½ teaspoon ground coriander
¼ teaspoon paprika
2 (8-ounce) boneless, skinless chicken breasts, trimmed
2 ounces (2 cups) baby arugula
Ingredients
1 cup canned cannellini beans, rinsed
2 tablespoons extra-virgin olive oil
1½ tablespoons red wine vinegar
1 garlic clove, minced
Salt and pepper
½ red onion, sliced thin
8 ounces asparagus, trimmed and cut into 1-inch lengths
½ teaspoon ground coriander
¼ teaspoon paprika
2 (8-ounce) boneless, skinless chicken breasts, trimmed
2 ounces (2 cups) baby arugula
Ingredients
1 cup canned cannellini beans, rinsed
2 tablespoons extra-virgin olive oil
1½ tablespoons red wine vinegar
1 garlic clove, minced
Salt and pepper
½ red onion, sliced thin
8 ounces asparagus, trimmed and cut into 1-inch lengths
½ teaspoon ground coriander
¼ teaspoon paprika
2 (8-ounce) boneless, skinless chicken breasts, trimmed
2 ounces (2 cups) baby arugula
Why This Recipe Works
To produce a complete meal in the air fryer, we cooked the chicken and vegetables in stages. We first softened red onion right in the basket, then added asparagus. When the vegetables became tender we stirred them into warmed cannellini beans tossed with a simple dressing. We let that marinate briefly while we air-fried chicken breasts that we had jazzed up with coriander (for its citrus notes) and paprika (for depth). A little baby arugula turned our vegetables and beans into a salad.
Before You Begin
Rinsing the cannellini beans eliminates any slimy texture. Look for asparagus spears no thicker than ½ inch.
Instructions
- Microwave beans in large bowl until just warm, about 30 seconds. Stir in 1 tablespoon oil, vinegar, garlic, ¼ teaspoon salt, and pinch pepper; set aside.
- Toss onion with 2 teaspoons oil, ⅛ teaspoon salt, and pinch pepper in clean bowl to coat. Place onion in air-fryer basket, set temperature to 400 degrees, and cook for 2 minutes. Stir in asparagus, return basket to air fryer, and cook until asparagus is tender and bright green, 6 to 8 minutes, tossing halfway through cooking. Transfer to bowl with beans and set aside.
- Combine coriander, paprika, ¼ teaspoon salt, and ⅛ teaspoon pepper in small bowl. Pound chicken to uniform thickness as needed. Pat dry with paper towels, rub with remaining 1 teaspoon oil, and sprinkle evenly with spice mixture. Arrange breasts skinned side down in now-empty air-fryer basket, spaced evenly apart, alternating ends. Place basket in air fryer and set temperature to 400 degrees. Cook until chicken registers 160 degrees, 12 to 16 minutes, flipping and rotating breasts halfway through cooking.
- Transfer chicken to serving platter, tent loosely with aluminum foil, and let rest for 5 minutes. Add arugula to asparagus mixture in bowl and toss to combine. Season with salt and pepper to taste. Serve chicken with salad.
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