Bang Bang Chicken Salad

• olive oil spray , I used my Misto
• 2 tsp olive oil
• 6 tbsp whole wheat or gluten-free Italian seasoned breadcrumbs
• 2 tbsp plain or gluten-free panko
• 16 oz 2 large skinless boneless chicken breasts, cut into 24 1-inch chunks
• kosher salt and pepper to taste
• 4 cups shredded romaine
• 1 cup shredded red cabbage

For the Skinny Bang Bang Sauce:

• 2 1/2 tbsp light mayonnaise
• 2 tbsp scallions , chopped fine plus more for topping
• 1 1/2 tbsp Thai Sweet Chili Sauce
• 1 tsp Sriracha , or to taste

• Preheat oven to 425°F. Spray a baking sheet with olive oil spray.
• Put the olive oil in one bowl and the breadcrumbs and panko in another.
• Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.
• Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet.
• Lightly spray the top with olive oil spray then bake 8 – 10 minutes. Turn over then cook another 4 – 5 minutes or until cooked though.
• Meanwhile combine the sauce in a medium bowl. When the chicken is ready, drizzle it over the top and enjoy!!

To make in the air fryer:

• In batches, cook the chicken in a pre-heated air fryer 400F 8 minutes, turning halfway.