Fried Chicken Salad
This salad is the perfect combination of fresh, bright flavors and comforting crunch. It combines sweet grapes, creamy honey mustard dressing, with crispy air-fried chicken.
- Chicken Tenders
- 1 lb. (450 g) chicken tenders (7–9 pieces)
- 2 tsp (10 mL) Garlic Rub
- ½ tsp (2 mL) salt
- 1 tbsp (15 mL) oil
- ½ cup (125 mL) all-purpose flour
- 2 eggs
- 1 tbsp (15 mL) milk
- 3 cups (750 mL) cornflake cereal
- Oil for spraying
- 2 hearts of romaine, washed and dried
- 1 medium carrot, grated
- 2 oz. (60 g) colby jack cheese, grated (½ cup/125 mL)
- 2 cups (500 mL) seedless red grapes
- 1 seedless cucumber
- Honey Mustard Dressing
- ¾ cup (175 mL) Greek yogurt
- ½ cup (125 mL) low-fat buttermilk
- ¼ cup (60 mL) yellow mustard
- ¼ cup (60 mL) honey
- 1 tbsp (15 mL) white wine vinegar
- ½ tsp (2 mL) salt
- ¼ tsp (1 mL) paprika
Add the chicken, rub, salt, and oil to a medium mixing bowl and stir to coat the chicken.
Add the flour to one Coating Tray. Whisk the eggs and milk together in a second coating tray. Crush the cornflakes in the Manual Food Processor and add them to the third coating tray.
Working in batches, coat the chicken in the flour first, then the eggs, and then the cornflakes, pressing to adhere.
Divide the chicken tenders onto two cooking trays for the Deluxe Air Fryer and spray the tenders with oil. Place the trays on the top and middle racks. Turn the wheel to select the AIR FRY setting; press the wheel to select. Turn the wheel to adjust the time to 10 minutes. Press the wheel to start. Switch the trays halfway through cooking (you’ll hear beeps as a reminder). Cook until the internal temperature reaches 165°F (74°C).
Meanwhile, chop the romaine with the Coated Chef's Knife.
Slice the grapes in half with the Close & Cut. Cut the cucumber into half-moons with the Quick Slice. Add all the salad ingredients to the bowl and toss to combine.
For the dressing, whisk all ingredients in a medium sized bowl.
Slice the chicken tenders into bite-sized pieces and add to the salad. Drizzle the dressing over the salad to serve.
- 4 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 490, Total Fat 13 g, Saturated Fat 4 g, Cholesterol 150 mg, Sodium 890 mg, Carbohydrate 58 g, Fiber 2 g, Total Sugars 23 g (includes 23 g added sugars), Protein 40 g
You’ll have leftover salad dressing. You can save the remaining dressing, refrigerated in the Measure, Mix & Pour®, for about a week.