This Ain't Your Average Salad: Air-Fried Chicken Vegetable Salad with Lefty's Fish N' Chicken Mix
Who says salads have to be boring?
If you've ever looked at a bowl of lettuce and thought, "I need something with a little more flavor," you're in the right place. At Lefty's, we believe healthy meals should never mean giving up bold, satisfying taste.
This Air-Fried Chicken Vegetable Salad combines crisp, colorful vegetables with juicy, seasoned chicken bites coated in Lefty's Fish N' Chicken Mix, then finished with homemade cornbread croutons. It's fresh, hearty, packed with texture, and flavorful enough to stand on its own as a complete meal.
Fresh, colorful, and bursting with flavor, this hearty salad combines crisp romaine, spring mix, kale, broccoli, cauliflower, shredded carrots, and red onion with tender, juicy air-fried chicken coated in Lefty's Fish N' Chicken Mix. Finished with homemade cornbread croutons and your favorite dressing, every bite delivers the perfect balance of freshness, crunch, and authentic East Coast flavor. It's a satisfying, wholesome meal that proves eating lighter doesn't mean sacrificing bold taste.
In a bowl, prepare the wet batter using Lefty’s Fish N’ Chicken Mix mixed with ¾C of water. If you want a cruchier coating, use the two-step method, wet and dry according to the directions on the package.
Add the chicken cubes to the wet batter and coat well. For extra flavor, let the chicken marinate in the batter overnight.
Air fry chicken until fully cooked, 165 degrees. Set aside.
Wash the romaine, spring mix, and kale mix. Even if the bags say pre-washed, rinse them again.
In a large salad bowl, add the romaine, spring mix, kale, shredded carrots, cauliflower, and broccoli.
Toss the salad gently until all vegetables are evenly mixed. Set in refrigerator.
Prepare and cook your favorite cornbread mix according to the directions. Cut the cooked cornbread into crouton-sized cubes. Do not cut them too small, so they do not break apart.
Place the cut cornbread on a cookie sheet, and then drizzle melted butter over the cubes.
Place in oven until golden brown. Then cool.
Remove salad from refrigerator, and top with cooked chicken and then sliced red onions.
