Crispy Chicken Salad with Yummy Honey Mustard Dressing

Ingredients

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

Instructions

1. 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. 2

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

3. 3

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

4. 4

   Cut chicken breasts lengthwise into 1x3-inch strips. Dip chicken strips into flour mixture, then egg mixture, then panko mixture to coat.

5. 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. 6

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

7. 7

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

8. 8

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