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–+ servings
Air Fried Chicken Tender Salad with Honey Mustard

Crispy Air Fried Chicken Tender Salad with Honey Mustard Bliss

Enjoy this Air Fried Chicken Tender Salad with Honey Mustard, a quick and healthy meal perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Tenders
  • 1 pound Chicken Tenders pat them dry for optimal crispiness
  • 1 cup Gluten Free Breadcrumbs substitute with traditional breadcrumbs if not gluten sensitive
  • 1 large Egg consider using a flax egg for a vegan alternative
  • 1 teaspoon Garlic Powder fresh minced garlic can enhance the flavor further
  • 1 teaspoon Paprika smoked paprika is a tasty twist
  • 1 teaspoon Italian Seasoning swap with dried oregano or basil as preferred
  • 1 teaspoon Sea Salt essential for seasoning
  • 1/2 teaspoon Black Pepper opt for freshly ground for the best flavor
For the Salad
  • 4 cups Green Leaf Lettuce can substitute with romaine or mixed greens
  • 1 cup Tomatoes cherry tomatoes are an easy substitute
  • 1 cup Cucumber pickled cucumbers can give a tangy taste
  • 1/4 cup Onion try green onions for a milder taste
  • 1 large Avocado can leave out or use tahini for creaminess
For the Honey Mustard Dressing
  • 3 tablespoons Dijon Mustard switch to whole grain mustard for added texture
  • 2 tablespoons Honey maple syrup can serve as a vegan substitute
  • 2 tablespoons Apple Cider Vinegar lemon juice can provide a similar brightness

Equipment

  • Air Fryer
  • mixing bowls
  • Whisk
  • meat thermometer

Method
 

Steps
  1. Preheat the air fryer to 400°F (200°C) for about 5 minutes.
  2. Pat the chicken tenders dry with paper towels and season with sea salt and black pepper.
  3. In a bowl, combine gluten-free breadcrumbs, garlic powder, paprika, Italian seasoning, sea salt, and pepper.
  4. Whisk one egg in a separate bowl and dip each chicken tender in the egg, coating with the breadcrumb mixture.
  5. Air fry the coated tenders for approximately 14 minutes, flipping halfway through until golden brown.
  6. Toss together lettuce, tomatoes, cucumber, onion, and avocado in a large bowl.
  7. Whisk together Dijon mustard, honey, apple cider vinegar, and a pinch of sea salt for the dressing.
  8. Slice the cooked chicken tenders and arrange them atop the salad, drizzling with the dressing before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 25gProtein: 35gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 700mgFiber: 4gSugar: 6gVitamin A: 15IUVitamin C: 25mgCalcium: 10mgIron: 15mg

Notes

Store leftover salad components separately for up to 3 days. Cooked chicken can be frozen for up to 2 months.

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