Air-Fryer Italian Chicken Bites with Tomato Salad
- 23 mintotal time
- $2.83£2.23a serving
- 435411calories
- 3841 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Crisp herb and panko-coated chicken bites from the air fryer, with a tomato, cucumber and basil salad.
Ingredients
Serves 4.
- 1.25 lb boneless skinless chicken breasts
- 2 oz mayonnaise
- 3 oz panko breadcrumbs
- 11 oz cherry tomatoes
- 1 cucumber
- ¼ red onion
- ¼ bunch basil
- 7 oz crusty bread (French loaf or baguette), to serve (optional)
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp paprika
- 2 tbsp olive oil
- 2 tsp apple cider vinegar
- salt, to taste
Contains: wheat (gluten), egg, mustard. Check the label: milk, sulfites. Optional extras contain soy, sesame. Always read the labels if you cook for someone with an allergy.
Method
- Cut the chicken into small bite-sized pieces, about the size of a walnut. Toss in a bowl with the mayonnaise, Italian seasoning, garlic powder, paprika and a good pinch of salt, then add the panko and toss again, pressing the crumbs on.
- Heat the air fryer to 400°F. Brush the basket with a little of the olive oil and add half the chicken in a single layer with space between the pieces. Cook for 7–8 minutes, shaking the basket halfway, until golden, crisp and cooked through with no pink inside (165°F). Keep warm while you cook the second batch.
- Meanwhile, wash your hands and, on a clean board with a clean knife (not the ones used for the raw chicken), halve the cherry tomatoes, dice the cucumber and slice the red onion very thinly. Toss with the apple cider vinegar, the rest of the oil, the torn basil and a pinch of salt.
- Serve the chicken bites with the tomato salad, and crusty bread if you like.
Leftovers: Keeps in the fridge for 2 days; re-crisp in the air fryer or a hot oven until piping hot.
Ingredients
Serves 4.
- 600 g chicken breast fillets
- 45 g mayonnaise
- 80 g panko breadcrumbs
- 300 g cherry tomatoes
- 1 cucumber
- ¼ red onion
- ¼ basil (pack)
- 200 g crusty bread (baguette or bloomer), to serve (optional)
- 1 tsp dried mixed herbs
- ½ tsp garlic granules
- ½ tsp paprika
- 2 tbsp olive oil
- 2 tsp cider or white wine vinegar
- salt, to taste
Contains: gluten, egg, mustard. Check the label: milk, sulphites. Optional extras contain soya, sesame. Always read the labels if you cook for someone with an allergy.
Method
- Cut the chicken into small bite-sized pieces, about the size of a walnut. Toss in a bowl with the mayonnaise, mixed herbs, garlic granules, paprika and a good pinch of salt, then add the panko and toss again, pressing the crumbs on.
- Heat the air fryer to 200°C. Brush the basket with a little of the olive oil and add half the chicken in a single layer with space between the pieces. Cook for 7–8 minutes, shaking the basket halfway, until golden, crisp and cooked through with no pink inside (74°C). Keep warm while you cook the second batch.
- Meanwhile, wash your hands and, on a clean board with a clean knife (not the ones used for the raw chicken), halve the cherry tomatoes, dice the cucumber and slice the red onion very thinly. Toss with the cider or white wine vinegar, the rest of the oil, the torn basil and a pinch of salt.
- Serve the chicken bites with the tomato salad, and crusty bread if you like.
Leftovers: Keeps in the fridge for 2 days; re-crisp in the air fryer or a hot oven until piping hot.
Nutrition per serving
| Calories | 435 |
|---|---|
| Protein | 38 g |
| Carbohydrate | 23 g |
| Fat | 21 g |
| Fiber | 3 g |
| Sodium | 293 mg |
| Calories | 411 |
|---|---|
| Protein | 41 g |
| Carbohydrate | 20 g |
| Fat | 19 g |
| Fibre | 3 g |
| Sodium | 258 mg |
Worked out from the ingredients, 353 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $2.83 a serving in the US (range $2.16–$3.75) and £2.23 in the UK (range £1.71–£2.95). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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