Peel the potato and cut it into fries. Rinse under lukewarm water, then pat dry with a paper towel. Toss in a bowl with cooking spray, paprika, garlic powder, and salt. Cook in the air fryer at 200°C for 20 minutes.
Score the chicken breast lightly. Season it with paprika, onion powder, garlic powder, salt, and parsley. Cook in a pan with a dash of cooking oil until fully cooked and browned.
Prepare the spicy white sauce by mixing the fromage blanc, sriracha, onion powder, salt, and parsley in a small bowl.
Prepare the salad base: chop the sucrine lettuce, halve the cherry tomatoes, grate the carrot, and finely chop the spring onion. Squeeze the lemon juice over the top, add a pinch of salt, and mix well.
Peel and slice the avocado half.
Assemble the bowl by placing the mixed salad at the bottom. Top it with the sliced avocado, sliced cooked chicken, air-fried potato wedges, and a generous dollop of the spicy white sauce.
Cook it hands-free.
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