Description
Honey Mustard Crispy Chicken Salad combines tender, crispy-coated chicken breasts with a vibrant salad of romaine lettuce, cucumbers, tomatoes, bacon, avocado, corn, and red onion, all drizzled with a tangy homemade honey mustard dressing. This satisfying dish is perfect for a flavorful lunch or dinner, offering a delightful mix of textures and fresh ingredients.
Ingredients
Scale
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, avocado oil) plus more as needed
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
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
- Prepare the chicken: Slice each large chicken breast in half widthwise to create 4 thinner pieces, then pound each piece to about 1/4 inch thickness using a meat pounder or rolling pin for even cooking.
- Set up breading station: In three wide bowls, place the flour mixed with salt and pepper in the first, whisk the eggs in the second, and combine panko breadcrumbs with grated parmesan cheese in the third.
- Bread the chicken: Coat each chicken piece evenly with flour mixture, dip into the egg wash ensuring full coverage, then press into the breadcrumb and parmesan mixture, coating both sides thoroughly. Repeat for all pieces.
- Cook the chicken: Heat a large saucepan over medium-high heat and add 1/4 cup neutral oil. When hot, cook chicken pieces two at a time for 4-5 minutes per side until golden brown and cooked through. Remove and drain on paper towels. Repeat until all chicken is cooked.
- Prepare the salad: On a large platter, arrange chopped romaine lettuce, cucumber slices, halved cherry tomatoes, crumbled bacon, diced avocado, corn kernels, and thinly sliced red onion.
- Slice chicken and assemble: Slice the cooked chicken cutlets, keeping their breast shape if possible, and layer them on top of the salad.
- Make the dressing: In a glass measuring cup, whisk together olive oil, dijon mustard, honey, apple cider vinegar, lemon juice, minced garlic, salt, and pepper until well combined.
- Dress and serve: Pour the honey mustard dressing evenly over the salad and chicken. Serve immediately for best freshness and flavor.
Notes
- Use a meat mallet or rolling pin to evenly pound chicken breasts to ensure they cook quickly and uniformly.
- Press breadcrumbs firmly onto chicken to help the coating stick and create a crispy texture.
- Cook chicken in batches to avoid overcrowding the pan, which can cause sogginess.
- For a lighter option, you can substitute the neutral oil with avocado oil or use olive oil for cooking.
- This salad is best served right after dressing to keep the greens crisp.
- Leftover cooked chicken can be stored separately and added cold to salads or sandwiches.
- Adjust salt and pepper in dressing to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 679 kcal
- Sugar: 13 g
- Sodium: 1261.6 mg
- Fat: 36.9 g
- Saturated Fat: 9.3 g
- Unsaturated Fat: 27.4 g
- Trans Fat: 0.2 g
- Carbohydrates: 51.8 g
- Fiber: 5.8 g
- Protein: 35.7 g
- Cholesterol: 137.8 mg
