Crispy Pork Belly and Grilled Chicken Salad Bowl with Tangy Vinaigrette

1.Prepare the Pork Belly: Season the pork belly cubes evenly with salt, pepper, and smoked paprika. Place the seasoned pork belly in a microwave-safe dish, cover loosely with a paper towel, and microwave on high for 5 minutes to render some fat and partially cook.

2.Transfer the partially cooked pork belly to an air fryer basket. Air fry at 190°C (375°F) for 12-15 minutes, shaking halfway through, until the skin is deeply golden brown and very crispy. Set aside and keep warm.

3.Prepare the Chicken: Pat the chicken breasts dry. Rub them with 1 tbsp olive oil, garlic powder, oregano, salt, and pepper.

4.Preheat the air fryer to 180°C (350°F). Place the seasoned chicken breasts in the basket and cook for 15-18 minutes, flipping halfway, until the internal temperature reaches 74°C (165°F). Remove, let rest for 5 minutes, then slice thinly against the grain.

5.Make the Vinaigrette: In a small bowl, whisk together the 3 tbsp olive oil, apple cider vinegar, Dijon mustard, honey, and minced shallot. Season generously with salt and pepper. Whisk vigorously until emulsified.

6.Assemble the Salad: In a large bowl, combine the mixed greens, halved cherry tomatoes, sliced cucumber, and red onion.

7.Lightly toss the vegetables with about half of the vinaigrette. Divide the dressed greens among serving bowls.

8.Top each bowl evenly with slices of the grilled chicken and generous portions of the crispy air-fried pork belly cubes. Drizzle the remaining vinaigrette over the meat and greens just before serving.