Crispy Chicken Salad with Yummy Honey Mustard Dressing

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 it cool for 2 to 3 minutes. Stir in parsley.

2. 2

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

3. 3

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

4. 4

   Slice the chicken breasts lengthwise into 1x3-inch strips. Dip the chicken strips in the flour mixture, then the egg mixture, and then the panko mixture to coat.

5. 5

   Working in batches, place the chicken in the preheated air fryer. Cook, turning once, until an instant-read thermometer inserted in the thickest parts reads 165 degrees F (74 degrees C), 5 to 7 minutes. Transfer to a plate; cover and keep warm.

6. 6

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

7. 7

   In a small bowl, stir together the mayonnaise, yellow mustard, honey, Dijon mustard, and lemon juice for the dressing.

8. 8

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

• Calories 703.15 kcal High
• Protein 42.94 g Good Source
• Carbs 71.18 g Moderate
• Total Fat 26.84 g High
• Saturated Fat 4.15 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 160.53 mg High
• Sodium 743.04 mg High
• Fiber 10.86 g Good Source
• Sugar 16.22 g High
• Added Sugar 0.79 g Low Source
• Calcium 292.45 mg Good Source
• Iron 10.0 mg Good Source
• Potassium 1469.62 mg Good Source
• Vitamin A 27.2 mcg_rae Low Source
• Vitamin C 7.44 mg Low Source
• Vitamin D 0.61 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Wheat 🌾
• Gluten
• Mustard
• Garlic 🧄