2In a dish, combine egg, Greek yogurt, Dijon mustard, and milk for the dredge and mix thoroughly.
3Coat the chicken in the egg mixture and let it sit.
4Chop pecans in a food processor until you have small pieces, not a powder. If no food processor, use a cutting board and knife.
5In a separate dish, combine the chopped pecans, panko breadcrumbs, salt, pepper, garlic powder, and paprika, then stir.
6Prep a sheet pan by lightly greasing it or using parchment paper.
7Take each piece of chicken from the egg mixture, coat thoroughly in the pecan mixture, and place on the sheet pan.
8Use any remaining coating to fill in gaps on the chicken.
9Spray the top of the chicken with cooking spray.
10Cook the chicken in an air fryer at 400 degrees Fahrenheit for 10 minutes.
11Flip all the chicken pieces.
12Continue cooking in the air fryer for 30 minutes at 350 degrees Fahrenheit, or until fully cooked.
13While the chicken is cooking, cut up all the vegetables for the salad.
14Assemble the salad with chopped romaine, diced red onion, diced celery, craisins, mandarin oranges, and crumbly blue cheese. Toss with balsamic vinaigrette.
15Once cooked, slice the chicken and serve it on top of the prepared salad.