Ingredients

  • 2 tablespoons olive oil
  • 1 ½ cups panko bread crumbs
  • ¼ teaspoon garlic powder
  • 2 tablespoons chopped fresh parsley
  • cooking spray
  • ½ cup all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 large eggs
  • 2 tablespoons water
  • 1 ½ pounds skinless, boneless chicken breast halves
  • 8 cups mixed spring salad greens
  • 2 large carrots, peeled and sliced diagonally
  • 1 cup sliced radishes
  • ¾ cup mayonnaise
  • 3 tablespoons prepared yellow mustard
  • 3 tablespoons honey
  • 4 teaspoons Dijon mustard
  • 1 tablespoon lemon juice
  • Directions

  • 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.

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  • 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 1×3-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.

  • Cook's Note:

    If you don’t have an air fryer, bake for 15 minutes in a 425 degrees F (220 degrees C) oven, turning once.

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