Crispy Chicken Salad with Yummy Honey Mustard Dressing
Description
We drizzled Jillena's 5-star-rated Yummy Honey Mustard Dressing over a bed of fresh greens and air-fried chicken strips to create this flavorful main dish salad.
Ingredients
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2 tablespoons olive oil
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1 1/2 cups panko bread crumbs
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1/4 teaspoon garlic powder
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2 tablespoons chopped fresh parsley
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cooking spray
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1/2 cup all-purpose flour
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1/4 teaspoon salt
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1/4 teaspoon ground black pepper
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2 large eggs
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2 tablespoons water
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1 1/2 pounds skinless, boneless chicken breast halves
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8 cups mixed spring salad greens
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2 large carrots, peeled and sliced diagonally
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1 cup sliced radishes
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3/4 cup mayonnaise
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3 tablespoons prepared yellow mustard
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3 tablespoons honey
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4 teaspoons Dijon mustard
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1 tablespoon lemon juice
Directions
1
Heat oil in an extra-large skillet over medium heat. Add panko and garlic powder. Cook, stirring, until toasted, 2 to 3 minutes. Transfer to a shallow dish and let cool, 2 to 3 minutes. Stir in parsley.
2
Coat an air fryer basket with cooking spray and preheat air fryer to 400 degrees F (200 degrees C).
3
Meanwhile, in another shallow dish, stir together flour, salt, and pepper. In a third shallow dish, whisk together eggs and water.
4
Cut chicken breasts lengthwise into 1x3-inch strips. Dip chicken strips into flour mixture, then egg mixture, then panko mixture to coat.
5
Working in batches, add chicken to the preheated air fryer. Cook, turning once, until an instant-read thermometer inserted into thickest parts registers 165 degrees F (74 degrees C), 5 to 7 minutes. Transfer to a plate; cover and keep warm.
6
Toss together salad greens, carrots, and radishes in a large bowl.
7
Stir mayonnaise, yellow mustard, honey, Dijon mustard, and lemon juice for dressing together in a small bowl.
8
Divide salad among plates, top with chicken, and drizzle with dressing.