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
- olive oil: 2 Tbsp
- ½ cups panko bread crumbs: 1 piece
- garlic powder: 0.25 tsp
- fresh parsley: 2 Tbsp (chopped)
- cooking spray:
- all-purpose flour: 0.5 cup
- salt: 0.25 tsp
- ground black pepper: 0.25 tsp
- eggs: 2 piece
- water: 2 Tbsp
- ½ pounds skinless, boneless chicken breast halves: 1 piece
- mixed spring salad greens: 8 cups
- carrots, peeled and sliced diagonally: 2 piece
- radishes: 1 cup (sliced)
- mayonnaise: 0.75 cup
- prepared yellow mustard: 3 Tbsp
- honey: 3 Tbsp
- Dijon mustard: 4 tsp
- lemon juice: 1 Tbsp
Metric Conversion
Stages of cooking
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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.
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Coat an air fryer basket with cooking spray and preheat air fryer to 400 degrees F (200 degrees C).
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Meanwhile, in another shallow dish, stir together flour, salt, and pepper. In a third shallow dish, whisk together eggs and water.
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Cut chicken breasts lengthwise into 1x3-inch strips. Dip chicken strips into flour mixture, then egg mixture, then panko mixture to coat.
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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.
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Toss together salad greens, carrots, and radishes in a large bowl.
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Stir mayonnaise, yellow mustard, honey, Dijon mustard, and lemon juice for dressing together in a small bowl.
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Divide salad among plates, top with chicken, and drizzle with dressing.
