Air Fryer Ranch Chicken Salad
Ingredients
1/2 cup plus 3 tablespoons buttermilk
6 tablespoon ranch-dressing seasoning mix (from two 1-ounce packets)
1 pound chicken tenders (8 to 10 tenders)
1/2 cup all-purpose flour
1/2 cup cornstarch
Olive oil cooking spray
1/3 cup mayonnaise
1/3 cup sour cream
2 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh dill
Kosher salt and freshly ground black pepper
3 medium carrots, shaved into ribbons (1 1/2 cups)
1 Persian cucumber, thinly sliced into rounds (3/4 cup)
1 cup cherry tomatoes, halved (6 ounces)
1 avocado, peeled, pitted and diced
1 head red leaf lettuce, chopped (about 1 pound)
Directions
Whisk together 1/2 cup buttermilk and 1 tablespoon ranch seasoning in a medium bowl. Add the chicken, cover and refrigerate for up to 24 hours, if time allows, or use immediately.
Whisk together the flour, cornstarch and 4 tablespoons ranch seasoning in a separate medium bowl. Pour in 3 tablespoons of the buttermilk marinade and mix with a fork to form small lumps throughout.
Preheat a 6-quart air fryer to 380 degrees F. Remove the chicken from the marinade and dredge in the flour mixture, pressing to adhere and lightly shaking off the excess. Place on a baking sheet lined with a wire rack. Generously spray all sides of the chicken with olive oil cooking spray and place half of the chicken in the preheated air fryer basket. Fry the chicken in two batches until the chicken is cooked through, crisp and golden, about 7 minutes per side. When the chicken is done, remove from the air fryer and chop into bite sized pieces.
Meanwhile, whisk the mayonnaise, sour cream, remaining 3 tablespoons buttermilk, remaining 1 tablespoon ranch seasoning, parsley, chives, dill and 1/2 teaspoon each salt and pepper together in a large bowl. Add the carrot ribbons, cucumbers, tomatoes, avocado and lettuce and toss to combine.
Divide the salad among plates and top with the chicken.
