Classic-Swap Air-Fryer Chicken Nugget Salad

Serves 4 · 15 min prep · 12 min cook

Ingredients

• 1.25 lb boneless skinless chicken breasts
• 3/4 cup almond flour
• 1/3 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 large egg
• 8 cups mixed salad greens
• 1 cucumber, sliced
• 1 cup shredded carrots
• 1.5 cups cherry tomatoes, halved
• 1/2 cup ranch or light vinaigrette
• as needed cooking spray

Instructions

1. 1Cut chicken breasts into 1-inch nugget-size pieces and pat very dry so the coating sticks.
2. 2In a shallow bowl whisk the egg until smooth to create the wet dredge.
3. 3In a second bowl mix almond flour, grated Parmesan, garlic powder, paprika, salt, and black pepper for the crisp coating.
4. 4Dip each chicken piece first in egg, letting excess drip off, then press firmly into the almond-Parmesan mixture to coat all sides.
5. 5Preheat air fryer to 380°F for 3 minutes; lightly spray the basket with cooking spray.
6. 6Arrange coated nuggets in a single layer in the basket, spray tops lightly, and air-fry 10 to 12 minutes, flipping halfway, until golden, crisp, and chicken reaches 165°F.
7. 7While nuggets cook, build four salad bases with mixed greens, cucumber slices, shredded carrots, and halved cherry tomatoes.
8. 8When nuggets finish, let them rest 2 minutes on a wire rack so the coating stays crunchy.
9. 9Divide hot or warm nuggets evenly over the four prepared salads.
10. 10Drizzle each salad with ranch or light vinaigrette and toss gently just before serving.
11. 11For lunch boxes, pack dressing separately and add nuggets on top so greens stay fresh until midday.
12. 12This classic-swap turns nostalgic chicken nuggets into a lighter high-protein salad that still feels fun and satisfying.