Description
Honey Mustard Crispy Chicken Salad is a delightful combination of crunchy breaded chicken breast served atop a fresh bed of romaine lettuce, cucumbers, cherry tomatoes, bacon, avocado, corn, and red onion. The salad is perfectly enlivened by a tangy and sweet homemade honey mustard dressing, making it a satisfying and flavorful meal ideal for lunch or dinner.
Ingredients
Scale
For the Crispy Chicken
- 2 large chicken breasts (~1.5 lbs)
- 1 cup flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 eggs
- 2 cups panko breadcrumbs
- 1 cup grated parmesan cheese
- 1/4 cup neutral oil (vegetable, smooth olive oil, or avocado oil), plus more as needed
For the Salad
- 1 large head romaine lettuce, chopped small
- 2 cups cucumber, halved and sliced
- 3 cups cherry tomatoes, halved
- 8 strips cooked bacon, crumbled
- 1 avocado, diced
- 1 cup corn
- 1/4 red onion, sliced thin
For the Honey Mustard Dressing
- 1/4 cup olive oil
- 3 tbsp Dijon mustard
- 3 tbsp honey
- 2 tbsp apple cider vinegar
- juice of 1 lemon
- 1 clove garlic, minced
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Slice and Pound Chicken: Slice the chicken breasts in half horizontally and use a meat mallet to pound each piece to about 1/4 inch thickness for even cooking.
- Set up Breading Station: Prepare three shallow dishes: one with flour seasoned with 1/2 tsp salt and 1/2 tsp pepper, one with beaten eggs, and one with a mixture of panko breadcrumbs and grated parmesan cheese.
- Coat Chicken: Dredge each chicken piece first in the flour, then dip in the beaten eggs, and finally coat thoroughly with the breadcrumb and parmesan mixture.
- Fry Chicken: Heat neutral oil in a skillet over medium-high heat. Fry the breaded chicken pieces until golden brown, crispy, and cooked through, about 4-5 minutes per side. Remove and drain on paper towels.
- Prepare Salad Base: On a large platter, combine chopped romaine lettuce, cucumbers, cherry tomatoes, crumbled bacon, diced avocado, corn, and thinly sliced red onion.
- Make Honey Mustard Dressing: In a bowl, whisk together olive oil, Dijon mustard, honey, apple cider vinegar, lemon juice, minced garlic, salt, and pepper until well combined.
- Assemble Salad: Slice the cooked crispy chicken into strips and arrange on top of the salad.
- Serve: Drizzle the honey mustard dressing over the salad and chicken just before serving for optimal freshness and flavor.
Notes
- You can substitute chicken thighs for a juicier result, adjusting cooking time accordingly.
- To make the salad vegetarian, omit the bacon and chicken and add roasted chickpeas or tofu instead.
- If you prefer a lighter meal, bake the breaded chicken at 400°F (200°C) for 20-25 minutes instead of frying.
- Use fresh lemon juice and good-quality honey for the best flavor in the dressing.
- Leftover chicken strips can be stored in the refrigerator for up to 3 days.
