Recipes Meat and Poultry Chicken Chicken Salad Recipes Crispy Chicken Salad with Yummy Honey Mustard Dressing 4.5 (2) 2 Reviews 2 Photos We drizzled Jillena's 5-star-rated Yummy Honey Mustard Dressing over a bed of fresh greens and air-fried chicken strips to create this flavorful main dish salad. Chill dressing, covered, up to 1 week. Makes about 1 1/3 cups dressing. Submitted by coweed Updated on July 21, 2021 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo Prep Time: 30 mins Cook Time: 10 mins Total Time: 40 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) 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 Yummy Honey Mustard Dressing: ¾ cup mayonnaise 3 tablespoons prepared yellow mustard 3 tablespoons honey 4 teaspoons Dijon mustard 1 tablespoon lemon juice Directions 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. Coat an air fryer basket with cooking spray and preheat air fryer to 400 degrees F (200 degrees C). Meanwhile, in another shallow dish, stir together flour, salt, and pepper. In a third shallow dish, whisk together eggs and water. Cut chicken breasts lengthwise into 1x3-inch strips. Dip chicken strips into flour mixture, then egg mixture, then panko mixture to coat. 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. Toss together salad greens, carrots, and radishes in a large bowl. Stir mayonnaise, yellow mustard, honey, Dijon mustard, and lemon juice for dressing together in a small bowl. 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. I Made It Print Nutrition Facts (per serving) 560 Calories 32g Fat 43g Carbs 32g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 560 % Daily Value * Total Fat 32g 41% Saturated Fat 6g 28% Cholesterol 137mg 46% Sodium 680mg 30% Total Carbohydrate 43g 16% Dietary Fiber 3g 11% Total Sugars 11g Protein 32g 64% Vitamin C 19mg 21% Calcium 84mg 6% Iron 3mg 17% Potassium 614mg 13% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.