Crispy Chicken Salad with Yummy Honey Mustard Dressing

Step 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.

Step 2

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

Step 3

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

Step 4

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

Step 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.

Step 6

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

Step 7

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

Step 8

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