A Summer Favorite with a Golden Crunch
There’s something about a crisp salad that just feels right on a warm afternoon. Maybe it’s the crunch of fresh lettuce or the tang of a homemade dressing, but add crispy air fried chicken tenders and a drizzle of honey mustard, and suddenly it’s more than just lunch—it’s the kind of meal you want to sit down and savor.
This recipe was born out of a family tradition—weekend summer lunches in the backyard. My kids loved chicken tenders, and I loved a salad that felt hearty and satisfying. One day, I decided to combine the two. The result? A dish that checks every box: crunchy, creamy, tangy, filling, and guilt-free thanks to the air fryer.
Whether you’re looking for a lighter weeknight dinner or a dish that pleases a crowd at your next barbecue, this Air Fried Chicken Tender Salad with Honey Mustard delivers flavor and freshness in every bite.
Why You’ll Love This Chicken Tender Salad
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Crispy Yet Healthy: Air frying gives the chicken tenders that golden crunch without all the oil from deep frying.
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Homemade Honey Mustard: Forget the bottled stuff. This creamy dressing has the perfect balance of sweet and tangy.
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Perfectly Balanced Meal: With protein, fiber, greens, and flavor, it’s a meal in one bowl.
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Customizable: Add avocado, swap in kale, or toss in nuts—this salad can be made your way.
Ingredients
For the Chicken Tenders:
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1 pound boneless, skinless chicken tenders
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1 cup buttermilk
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1 teaspoon garlic powder
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1 teaspoon onion powder
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½ teaspoon paprika
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½ teaspoon salt
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½ teaspoon black pepper
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1 cup panko breadcrumbs
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½ cup plain breadcrumbs
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Olive oil spray
For the Salad:
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6 cups chopped romaine lettuce
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1 cup cherry tomatoes, halved
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½ red onion, thinly sliced
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1 cup shredded carrots
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1 cucumber, sliced
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½ cup shredded cheddar or Monterey Jack cheese
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Optional: sliced avocado, hard-boiled eggs, or croutons
For the Honey Mustard Dressing:
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¼ cup Dijon mustard
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¼ cup honey
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2 tablespoons mayonnaise (or Greek yogurt for a lighter version)
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1 tablespoon apple cider vinegar
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Salt and pepper to taste
Step-by-Step Instructions
1. Marinate the Chicken
Start by preparing your chicken tenders for maximum flavor and tenderness. Place the raw chicken tenders into a medium-sized mixing bowl or a large zip-top bag. Pour in the buttermilk, which helps tenderize the chicken and gives it that classic Southern flavor. Then add the garlic powder, onion powder, paprika, salt, and black pepper. These spices create a flavorful base and lightly season the chicken before it’s breaded.
Stir or shake everything to evenly coat the chicken, then cover the bowl or seal the bag tightly. Let the chicken marinate in the refrigerator for at least 30 minutes, though if you have more time, marinating for a few hours or overnight will produce even more flavorful and juicy results. This step is key to achieving that tender, well-seasoned bite in every piece of chicken.
2. Prepare the Breading
While the chicken is marinating, get the breading station ready. In a shallow bowl or large plate, combine 1 cup of panko breadcrumbs with ½ cup of plain breadcrumbs. Panko breadcrumbs are lighter and flakier, and they create a superior crunch when air fried. The plain breadcrumbs help ensure the coating sticks evenly and covers every bit of the chicken.
You can also season the breadcrumb mixture with an extra dash of salt, pepper, or paprika if you like more flavor baked into the crust. Mix thoroughly with a fork or your hands so the two types of breadcrumbs are well integrated. Set this aside until the chicken is ready to coat.
3. Bread the Tenders
Once the chicken has finished marinating, remove each tender from the buttermilk mixture and allow the excess liquid to drip off. This helps the breadcrumbs stick better and avoids soggy spots in the final coating.
One at a time, place each tender into the breadcrumb mixture, gently pressing it down and turning it to coat all sides. Make sure each piece is thoroughly covered and has a firm layer of crumbs attached. This step is where the signature crunch is built, so don’t rush it.
If you want a thicker, crispier crust, you can even double-dip: dip the chicken back in the buttermilk marinade and coat it again in the breadcrumbs. This is especially helpful for larger tenders or if you’re looking for more texture.
4. Air Fry the Chicken
Preheat your air fryer to 400°F (200°C). Lightly spray the air fryer basket with olive oil spray to prevent sticking. You’ll also want to lightly spray the breaded chicken tenders themselves to help the coating crisp up evenly during cooking.
Arrange the tenders in a single layer in the basket—don’t overcrowd them. Depending on the size of your air fryer, you may need to cook in batches. Air fry for 10–12 minutes, flipping the tenders halfway through to ensure both sides are golden and crisp. The chicken is done when the internal temperature reaches 165°F (74°C) and the outside is beautifully golden brown.
5. Make the Honey Mustard Dressing
While the chicken is air frying, whip up the homemade honey mustard dressing. In a small bowl, whisk together ¼ cup Dijon mustard, ¼ cup honey, 2 tablespoons mayonnaise, and 1 tablespoon apple cider vinegar. This creates a creamy, tangy-sweet dressing that perfectly complements the crunchy chicken and fresh salad greens.
Taste and adjust the seasoning with a pinch of salt and pepper. If the dressing is too thick for your liking, stir in a teaspoon or two of water until you reach the desired consistency. Set aside or refrigerate until you’re ready to serve. This dressing can be made ahead and stored in the fridge for up to a week.
6. Assemble the Salad
In a large bowl or individual plates, layer the romaine, tomatoes, onion, carrots, cucumber, and shredded cheese. Slice the crispy chicken tenders and place them on top. Drizzle with the honey mustard dressing just before serving.
Tips for the Best Air Fried Chicken Salad
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Don’t Overcrowd the Air Fryer: Give the tenders space to breathe so they crisp evenly.
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Double the Batch: The chicken tenders reheat well and are perfect for meal prep.
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Chill the Salad Components: Keeping your veggies cold adds that satisfying crisp contrast to the warm chicken.
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Make the Dressing Ahead: It keeps for up to a week in the fridge, so double the recipe and use it for other dishes.
Make It Your Own
This recipe is highly customizable depending on what’s in your fridge or what flavors you love.
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Add Fruit: Sliced strawberries or apple matchsticks add a sweet pop.
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Use Spicy Mustard: Want a little heat? Swap Dijon with spicy brown mustard or add a pinch of cayenne.
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Low-Carb Option: Skip the breadcrumbs and use crushed pork rinds or almond flour instead.
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Protein Swap: Air fry shrimp, tofu, or grilled steak slices for a twist on the original.
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Dressing Alternatives: Ranch, balsamic vinaigrette, or a yogurt-based dill dressing also pair beautifully.
Health Benefits of This Chicken Tender Salad
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High Protein: The chicken provides lean protein, essential for muscle maintenance and energy.
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Rich in Fiber: The romaine, carrots, cucumbers, and tomatoes support digestion and help you feel full longer.
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Lower Fat Content: Thanks to air frying, this meal cuts back significantly on oil and saturated fat compared to traditional fried chicken salads.
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Balanced Nutrition: With the right mix of carbs, fats, and protein, it works for lunch or dinner without leaving you sluggish.
Serving Suggestions
This salad is a complete meal on its own, but it also pairs wonderfully with:
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A slice of crusty whole grain bread
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A glass of iced tea or lemonade
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A light soup like gazpacho or creamy corn chowder on the side
If serving for a gathering, you can present it deconstructed—let everyone build their own salad from a platter of ingredients.
How to Store Leftovers
If you plan to have leftovers, store the chicken tenders and salad separately.
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Chicken: Store in an airtight container in the fridge for up to 3 days. Reheat in the air fryer for 3–5 minutes at 375°F.
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Salad: Keep the chopped vegetables and cheese in a sealed container. Wait to add dressing until serving.
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Dressing: Store in a mason jar or sealed bottle for up to a week.
Avoid storing assembled salad with dressing, as it will make the greens soggy.
Frequently Asked Questions
Can I use frozen chicken tenders instead of fresh ones?
Yes, frozen chicken tenders can absolutely be used for this recipe, especially if you’re short on time or want to keep things convenient. However, it’s important to fully thaw the chicken in the refrigerator overnight or in a sealed bag submerged in cold water for a quicker option. Cooking frozen chicken without thawing can lead to uneven cooking and soggy breading. While store-bought frozen tenders save time, homemade tenders deliver a far better flavor and texture. The seasoning, marinade, and breading make a noticeable difference in the final dish.
Is there a dairy-free option for this recipe?
Yes, this recipe can be easily made dairy-free with just a couple of simple swaps. Instead of traditional buttermilk, you can use unsweetened almond milk, oat milk, or even soy milk mixed with a splash of lemon juice or apple cider vinegar to mimic the tang of buttermilk. For the honey mustard dressing, replace regular mayonnaise with vegan mayo or a creamy plant-based yogurt. These alternatives still create a flavorful, crispy chicken tender and creamy dressing without any dairy, making this dish suitable for those with lactose intolerance or dairy allergies.
Can I bake the chicken tenders in the oven if I don’t have an air fryer?
Absolutely. If you don’t own an air fryer, you can still get deliciously crispy tenders by baking them in the oven. Preheat your oven to 425°F (218°C) and place the breaded chicken tenders on a parchment-lined baking sheet or on a wire rack set over a baking tray. Lightly spray them with olive oil to help with browning. Bake for 18 to 20 minutes, flipping halfway through, until they are golden brown and cooked through. For extra crispiness, broil for the last 1–2 minutes, keeping a close eye to avoid burning.
How do I keep the chicken tenders crispy after cooking?
To maintain that fresh-from-the-air-fryer crisp, allow the tenders to rest on a wire rack after cooking instead of placing them on a plate or paper towels. This helps air circulate around the tenders and prevents steam from making the crust soggy. Avoid covering them immediately, as trapped steam will soften the coating.
