Fried Chicken Salad

Add the chicken, rub, salt, and oil to a medium mixing bowl and stir to coat the chicken.
Add the flour to one Coating Tray. Whisk the eggs and milk together in a second coating tray. Crush the cornflakes in the Manual Food Processor and add them to the third coating tray.
Working in batches, coat the chicken in the flour first, then the eggs, and then the cornflakes, pressing to adhere.
Divide the chicken tenders onto two cooking trays for the Deluxe Air Fryer and spray the tenders with oil. Place the trays on the top and middle racks. Turn the wheel to select the AIR FRY setting; press the wheel to select. Turn the wheel to adjust the time to 10 minutes. Press the wheel to start. Switch the trays halfway through cooking (you’ll hear beeps as a reminder). Cook until the internal temperature reaches 165°F (74°C).
Meanwhile, chop the romaine with a Coated Chef's Knife.
Slice the grapes in half with the Close & Cut. Cut the cucumber into half-moons with the Quick Slice. Add all the salad ingredients to the bowl and toss to combine.
For the dressing, add all the ingredients to a medium bowl and whisk to combine.
Slice the chicken tenders into bite-sized pieces and add to the salad. Drizzle the dressing over the salad to serve.

Ingredient :

Chicken Tenders
1 lb. (450 g) chicken tenders (7–9 pieces)
2 tsp (10 mL) Garlic Rub
½ tsp (2 mL) salt
1 tbsp (15 mL) oil
½ cup (125 mL) all-purpose flour
2 eggs
1 tbsp (15 mL) milk
3 cups (750 mL) cornflake cereal
Oil for spraying
Salad
2 hearts of romaine, washed and dried
1 medium carrot, grated
2 oz. (60 g) colby jack cheese, grated (½ cup/125 mL)
2 cups (500 mL) seedless red grapes
1 seedless cucumber
Honey Mustard Dressing
¾ cup (175 mL) Greek yogurt
½ cup (125 mL) low-fat buttermilk
¼ cup (60 mL) yellow mustard
¼ cup (60 mL) honey
1 tbsp (15 mL) white wine vinegar
½ tsp (2 mL) salt
¼ tsp (1 mL) paprika