Crispy Chicken Salad with Yummy Honey Mustard Dressing

Original recipe yields 6 servings
Ingredient Checklist

2 tablespoons olive oil
1 ½ cups panko bread crumbs
¼ teaspoon garlic powder
2 tablespoons chopped fresh parsley
cooking spray
½ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon ground black pepper
2 large eggs
2 tablespoons water
1 ½ pounds skinless, boneless chicken breast halves
8 cups mixed spring salad greens
2 large carrots, peeled and sliced diagonally
1 cup sliced radishes

Yummy Honey Mustard Dressing:

¾ cup mayonnaise
3 tablespoons prepared yellow mustard
3 tablespoons honey
4 teaspoons Dijon mustard
1 tablespoon lemon juice

Instructions Checklist

Step 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.
Step 2

Coat an air fryer basket with cooking spray and preheat air fryer to 400 degrees F (200 degrees C).
Step 3

Meanwhile, in another shallow dish, stir together flour, salt, and pepper. In a third shallow dish, whisk together eggs and water.
Step 4

Cut chicken breasts lengthwise into 1×3-inch strips. Dip chicken strips into flour mixture, then egg mixture, then panko mixture to coat.
Step 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.
Step 6

Toss together salad greens, carrots, and radishes in a large bowl.
Step 7

Stir mayonnaise, yellow mustard, honey, Dijon mustard, and lemon juice for dressing together in a small bowl.
Step 8

Divide salad among plates, top with chicken, and drizzle with dressing.


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