Joy to the Food

0 Cook the [wprm-ingredient text="8 breaded chicken tenders" uid="0"] in the oven or air fryer. While it cooks, dice and chop the [wprm-ingredient text="2 stocks romaine lettuce" uid="1"], [wprm-ingredient text="1/2 red onion" uid="2"], [wprm-ingredient text="1 avocado" uid="3"], [wprm-ingredient text="2 stocks green onions" uid="4"], [wprm-ingredient text="1 handful cilantro" uid="5"], [wprm-ingredient text="1/2 cup shredded carrots" uid="7"], and [wprm-ingredient text="1/4 jalapeno" uid="8"]. Put these into a large bowl.
1 Make the hot honey sauce by mixing [wprm-ingredient text="1/4 cup honey" uid="12"], [wprm-ingredient text="1/4 cup olive oil" uid="13"], [wprm-ingredient text="1/4 tsp ground ginger" uid="15"], [wprm-ingredient text="1/4 tsp garlic powder" uid="16"], [wprm-ingredient text="1/4 tsp cayenne powder" uid="17"], [wprm-ingredient text="2 tsp chili powder" uid="18"], and[wprm-ingredient text="1/2 tsp salt" uid="14"] in a medium bowl. Dice the crispy chicken and add it to the sauce. Toss to completely coat.
2 Make the yogurt sauce by mixing the [wprm-ingredient text="1/2 cup Greek yogurt" uid="9"], [wprm-ingredient text="1/4 tsp salt and pepper" uid="19"], [wprm-ingredient text="1 1/2 tbsp mayonaise" uid="20"], [wprm-ingredient text="juice from 1/2 a lime" uid="21"], and [wprm-ingredient text="1/2 tsp garlic powder" uid="22"] in a small bowl or jar.
3 Combine the salad with the chicken and yogurt dressing. Finish with a squeeze from the [wprm-ingredient text="juice from 1/2 a lime" uid="23"]. If making this salad as meal prep, see notes below, and don't put the dressing on!