-boneless, skinless chicken thighs
-marinade: 1/3 cup whole grain mustard, 1 1/2 tbsp honey, 1 tbsp white balsamic vinegar, 3 tbsp olive oil, 2 green onions (sliced)
-spices: 1 tsp onion powder, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp oregano
-salad base (I used romaine! You could use spinach, arugula, etc.)
-optional toppings: sliced strawberries, bacon, charred corn, red onion, avocado
- Mix marinade ingredients. Add 1/2 to chicken thighs in a bowl or large ziploc. Reserve the rest to use as dressing. Refrigerate 2 hrs.
- Remove chicken from marinade. Add spices. Air fry on 400 for 10 min. Flip and air fry on 375 for additional 10 min.
- Toss salad base with reserved dressing/marinade. Assemble salad with optional toppings. Add chicken when cooked throughout.
