Crispy Honey-Mustard Chicken Dinner Salad

This crispy chicken salad is like comfort food on a bed of greens. It features crispy chicken strips, perfectly cooked eggs, fresh veggies, and a sweet honey mustard dressing. It makes a perfect weeknight meal or hearty meal-prep lunch.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the crispy chicken. Season chicken strips with garlic, paprika, salt and pepper. Coat in gluten-free flour, dip into beaten egg, then coat in gluten-free breadcrumbs. Lightly spray or brush with oil. Air-fry at 200°C for approximately 10–14 minutes, turning halfway, until golden and cooked through to 74°C internally.

Step 2

Prepare the quinoa. Cook the quinoa according to its packaging and fluff with a fork. Allow it to cool slightly. For the sweet potato alternative, cube and roast at 200°C with olive oil and paprika until tender, approximately 20–30 minutes.

Step 3

Prepare the vegetables. Chop the lettuce, spinach, tomatoes, cucumber and onion. Grate the carrot. Slice the avocado and quarter the boiled eggs.

Step 4

Make the dressing. Whisk the Dijon mustard, mayonnaise, honey and lemon juice together. Add water gradually until creamy and pourable. Taste and adjust the sweetness or mustard.

Step 5

Assemble. Divide the lettuce and vegetables between two large bowls. Add quinoa, boiled egg and avocado. Top with warm crispy chicken and drizzle over the honey-mustard dressing.