Protein-Packed Chicken Saladwith Crispy Rice

Chop leafy greens on a cutting board.

Add the chopped greens to a bowl.

Prepare the chicken coating by whisking the eggs with salt, pepper, paprika, and garlic.

Coat each chicken strip in the egg mixture, then dredge in crushed cornflakes until fully coated.

Place the coated chicken in an air fryer and cook at 400°F (400°F) for 20 minutes, turning halfway through, until golden and cooked through.

Cut the cooked chicken into portions.

Meanwhile, toss the leftover white rice with soy sauce and olive oil, then air fry for 10 minutes or sauté in a hot skillet until crispy.

In a small bowl, mix Greek yogurt, honey, lemon juice, and chipotle sauce to create the dressing.

Assemble the salad by placing leafy greens in a bowl, adding red onion, cherry tomatoes, cucumber slices, and carrot julienne.

Add the air‑fried chicken strips on top, then sprinkle the crispy rice over the salad.

Drizzle the prepared dressing over the entire dish and toss gently to combine.

Serve immediately and enjoy a vibrant, protein‑rich salad.