Crispy Chicken Salad

Prep ahead.

1. Before assembling this salad recipe, you’ll want to have cooked bacon, hard boiled eggs and honey mustard dressing ready to go. Follow each of the links provided to prepare them at home.

Make the chicken tenders.

1. To make the air fryer chicken tenders for the salad, click on the link for the full recipe instructions, with helpful tips, or follow the basic recipe below.
2. Whisk 4 large eggs in a shallow bowl. In another bowl, combine 1 cup all-purpose flour and 1 teaspoon salt. In a third bowl, add 2 cups panko breadcrumbs.
3. Slice 1 1/2 pounds boneless, skinless chicken breasts into 4-6 inch strips. Toss the chicken strips with 3 tablespoons chicken seasoning. Place each piece of chicken in the egg wash, then the flour, back to the eggs, then into the bread crumbs. Continue until all of the strips of chicken are breaded.
4. To air fry the chicken strips, place them in a single layer in an air fryer basket and spray with cooking spray. Cook at 400°F for 4-6 minutes, flip, spray with cooking spray and cook for an additional 4-6 minutes.
5. You can also fry the chicken by heating 1 cup of vegetable oil in a large cast iron skillet over medium-high heat. Once the oil is hot, add the chicken strips in an even layer, not touching, and fry for 3-4 minutes per side.
6. Dice the chicken strips before adding them to the salad.

Assemble the salad.

1. In a large bowl, toss chopped romaine lettuce with avocado ranch dressing, until the lettuce is completely coated.
2. Divide the dressed lettuce between four bowls.
3. Top with the corn, red onion, cherry tomatoes, bacon, shredded cheddar and monterey jack, hard boiled eggs, crispy chicken, and crispy red peppers.