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. Chill dressing, covered, up to 1 week. Makes about 1 1/3 cups dressing.
Ingredients
- 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
- ¾ cup mayonnaise
- 3 tablespoons prepared yellow mustard
- 3 tablespoons honey
- 4 teaspoons Dijon mustard
- 1 tablespoon lemon juice
Instructions
- 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.
- Coat an air fryer basket with cooking spray and preheat air fryer to 400 degrees F (200 degrees C).
- Meanwhile
- in another shallow dish
- stir together flour
- salt
- and pepper. In a third shallow dish
- whisk together eggs and water.
- Cut chicken breasts lengthwise into 1×3-inch strips. Dip chicken strips into flour mixture
- then egg mixture
- then panko mixture to coat.
- 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.
- Toss together salad greens
- carrots
- and radishes in a large bowl.
- Stir mayonnaise
- yellow mustard
- honey
- Dijon mustard
- and lemon juice for dressing together in a small bowl.
- Divide salad among plates
- top with chicken
- and drizzle with dressing.
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Servings: 6