Air Fryer Chicken Tender Salad with Ranch

Air Fryer Chicken Tender Salad with Ranch

A simple salad can be transformed into one satisfying meal when you top with these delicious chicken tenders! Okay, you’re right, a salad can totally be a meal without the chicken tenders but these are so good, you’ll want them anyway! Served with homemade ranch, this will challenge even the best salad at your favorite restaurant!

Yields2 Servings

Cook Time14 mins

Ingredients

Dressing
 2 tbsp (30 ml) mayo
 2 tbsp (30 ml) sour cream
 2 tbsp (30 ml) milk
 ¼ tsp garlic powder
 ¼ tsp onion powder
 ¼ tsp dried parsley
 Salt and pepper, to taste
Ingredients
 1 tsp salt
 1 tsp pepper
 1 tsp garlic powder
 1 tsp paprika
 ½ tsp onion powder
 ½ tsp Italian seasoning
 2 chicken breasts, sliced into strips
 ½ cup (68 g) flour
 ½ tsp baking powder
 2 tbsp (15 g) cornstarch
 1 egg
 3 tbsp (45 ml) milk
 Oil spray
 1 cup shredded cheese, of choice
 1 bag prepared tossed salad kit
 ½ cup (28 g) crispy fried onions

Directions

1

In a small bowl, combine the mayo, sour cream, milk, garlic powder, onion powder, parsley, salt, and pepper. Cover and refrigerate.

2

In another small bowl, combine the salt, pepper, garlic powder, paprika, onion powder, and Italian seasoning. Season the chicken with half of the spice mixture and set aside.

3

In a large resealable bag, mix together the flour, baking powder, cornstarch, and the remaining spice mix. In a shallow bowl, beat the egg and milk together.

4

Place the chicken in the flour mixture and shake until fully coated. Dip the chicken into the egg mixture, then return to the flour mixture. Transfer the chicken to a plate and allow the chicken to rest for 15 minutes.

5

Preheat the air fryer to 350 degrees F (170 degrees C). Spray the air fryer with oil, add the chicken, and spray thoroughly with oil. Cook for 10-14 minutes, flipping halfway through and spraying with more oil. Once done, let rest for 5 minutes before slicing.

6

Meanwhile, assemble each bowl with half of the salad mix, cheese, onions, and chicken. Serve with the ranch.

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Ingredients

Dressing
 2 tbsp (30 ml) mayo
 2 tbsp (30 ml) sour cream
 2 tbsp (30 ml) milk
 ¼ tsp garlic powder
 ¼ tsp onion powder
 ¼ tsp dried parsley
 Salt and pepper, to taste
Ingredients
 1 tsp salt
 1 tsp pepper
 1 tsp garlic powder
 1 tsp paprika
 ½ tsp onion powder
 ½ tsp Italian seasoning
 2 chicken breasts, sliced into strips
 ½ cup (68 g) flour
 ½ tsp baking powder
 2 tbsp (15 g) cornstarch
 1 egg
 3 tbsp (45 ml) milk
 Oil spray
 1 cup shredded cheese, of choice
 1 bag prepared tossed salad kit
 ½ cup (28 g) crispy fried onions

Directions

1

In a small bowl, combine the mayo, sour cream, milk, garlic powder, onion powder, parsley, salt, and pepper. Cover and refrigerate.

2

In another small bowl, combine the salt, pepper, garlic powder, paprika, onion powder, and Italian seasoning. Season the chicken with half of the spice mixture and set aside.

3

In a large resealable bag, mix together the flour, baking powder, cornstarch, and the remaining spice mix. In a shallow bowl, beat the egg and milk together.

4

Place the chicken in the flour mixture and shake until fully coated. Dip the chicken into the egg mixture, then return to the flour mixture. Transfer the chicken to a plate and allow the chicken to rest for 15 minutes.

5

Preheat the air fryer to 350 degrees F (170 degrees C). Spray the air fryer with oil, add the chicken, and spray thoroughly with oil. Cook for 10-14 minutes, flipping halfway through and spraying with more oil. Once done, let rest for 5 minutes before slicing.

6

Meanwhile, assemble each bowl with half of the salad mix, cheese, onions, and chicken. Serve with the ranch.

Air Fryer Chicken Tender Salad with Ranch

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