Crispy Chicken Salad
This Crispy Chicken Salad is loaded with vibrant vegetables, avocado, sliced almonds, hard-boiled eggs and a creamy Greek yogurt dressing. Amazing flavor and a satisfying crunch in every bite!
Servings: 4
Calories: 462kcal
Ingredients
For the Crispy Chicken
- 2 boneless skinless chicken breasts (about 1 pound)
- Kosher salt and freshly ground black pepper to taste
- ¼ cup all purpose flour
- 1 large egg
- ½ cup seasoned panko bread crumbs
- 1 teaspoon granulated garlic or garlic powder
- 1 teaspoon paprika
For the Salad
- 1 small artisan romaine heart well chopped (about 3 cups)
- 3 cups baby spring greens
- 1 cup cherry and/or grape tomatoes assorted colors, halved
- 2 or 3 radishes thinly sliced (about ½ cup)
- ⅓ cup diced red onion
For Garnish
- 1 large avocado sliced
- ½ cup sliced almonds
- 2 to 3 hard-boiled eggs halved, optional
- ½ cup Greek Yogurt Salad Dressing or as needed
Instructions
Make the Crispy Chicken
- Slice the chicken lengthwise through the middle to create two thin cutlets. Season both sides with a little salt and pepper.
- Set up your breading station:1. Place the flour in one shallow bowl.2. In a second shallow bowl, whisk the eggs.3. In a third shallow bowl, combine the bread crumbs, granulated garlic or garlic powder, and paprika.
- Preheat air fryer at 400 degrees F for 5 minutes. Set a large sheet of foil or a plate next to your breading station.
- Meanwhile, dredge the chicken through the flour to lightly coat both sides, shaking off the excess. Then, dip it in the beaten egg to coat both sides and finally, dredge both sides through the bread crumb mixture. Set the pieces on the foil (or plate) as they are breaded.
- Spray the basket of your preheated air fryer with a propellant-free nonstick cooking spray (or use an oil mister), add 2 breaded cutlets and spray the tops of each with the nonstick spray. If you have more than 2 cutlets, cook the chicken in batches.
- Air fry the chicken at 400 degrees F for 4 minutes. Open the air fryer and spritz any dry spots on the breaded chicken with additional nonstick spray. Flip the chicken over using tongs and spray the chicken again. Cook at 400 degrees F for an additional 4 to 5 minutes, or until the breading is crisped and browned and the internal temperature of the chicken reaches 165 degrees F.
- Transfer the chicken to a cutting board and let it rest while you assemble the salad.
Assemble the Salads
- Combine the salad greens, tomatoes, radishes, and red onion in a salad bowl. Divide the salad mixture between 4 individual serving bowls. Divide the sliced chicken, avocado, sliced almonds, and halved eggs between each of the bowls (placing on top of the salad mixture) and drizzle with the dressing.
- Serve with additional dressing on the side.
Nutrition
Calories: 462kcal | Carbohydrates: 33g | Protein: 27g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.02g | Cholesterol: 177mg | Sodium: 727mg | Potassium: 899mg | Fiber: 7g | Sugar: 7g | Vitamin A: 3571IU | Vitamin C: 28mg | Calcium: 132mg | Iron: 4mg