Description
A delicious and healthy Air Fried Chicken Tender Salad topped with a tangy honey mustard dressing. Crispy, golden chicken tenders are air fried to perfection and served on a bed of fresh mixed greens, cherry tomatoes, cucumber, red onion, and shredded carrots, with an optional sprinkle of cheddar cheese for extra flavor. This easy-to-make salad is perfect for a nutritious lunch or light dinner.
Ingredients
Scale
Chicken Tenders
- 1 pound chicken tenders
- 1 cup buttermilk
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- Olive oil spray
Salad
- 6 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- ½ cucumber, sliced
- ½ red onion, thinly sliced
- ¼ cup shredded carrots
- ¼ cup shredded cheddar cheese (optional)
Honey Mustard Dressing
- ¼ cup Dijon mustard
- 3 tablespoons honey
- 2 tablespoons mayonnaise
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Instructions
- Marinate Chicken: Place the chicken tenders in a bowl with the buttermilk and marinate for at least 30 minutes or up to 4 hours to tenderize and add flavor.
- Prepare Coating: In a shallow dish, combine panko breadcrumbs, grated Parmesan cheese, garlic powder, paprika, salt, and black pepper. Remove the chicken tenders from the marinade and press them evenly into the breadcrumb mixture, ensuring full coating.
- Preheat Air Fryer: Preheat your air fryer to 400°F (200°C). Lightly spray the air fryer basket with olive oil to prevent sticking.
- Air Fry Chicken: Place the coated chicken tenders in a single layer in the air fryer basket. Air fry for 10 to 12 minutes, flipping halfway through the cooking time, until the chicken is golden brown and cooked through (internal temperature of 165°F).
- Make Dressing: While the chicken cooks, whisk together Dijon mustard, honey, mayonnaise, apple cider vinegar, salt, and pepper in a small bowl until smooth and well combined.
- Assemble Salad: In a large salad bowl, combine mixed salad greens, cherry tomatoes, cucumber slices, thinly sliced red onion, shredded carrots, and shredded cheddar cheese if using. Top the salad with the cooked chicken tenders, slicing them if desired.
- Serve: Drizzle the honey mustard dressing over the salad just before serving to keep the greens crisp and fresh.
Notes
- For a lower-carb alternative, substitute panko breadcrumbs with almond flour.
- Add sliced avocado or a hard-boiled egg to the salad for additional protein and creaminess.
- Ensure chicken is cooked to an internal temperature of 165°F for food safety.
- Adjust seasoning in the honey mustard dressing to taste, adding more honey for sweetness or vinegar for tanginess.
