Description
Honey Mustard Crispy Chicken Salad features crispy breaded chicken breasts atop a fresh mix of romaine lettuce, cucumbers, cherry tomatoes, bacon, avocado, corn, and red onion, all drizzled with a tangy homemade honey mustard dressing. This satisfying salad combines crunchy textures with vibrant flavors for a delicious and hearty meal.
Ingredients
Scale
Chicken and Coating
- 2 large chicken breasts (~1.5 lbs)
- 1 cup flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 eggs
- 2 cups panko breadcrumb
- 1 cup grated parmesan cheese
- 1/4 cup neutral oil (vegetable, smooth olive oil, or 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 Chicken: Slice each chicken breast in half through the width to create 4 pieces. Pound each piece to 1/4 inch thickness using a meat pounder or rolling pin.
- Coat Chicken: Set up three wide bowls: mix flour, salt, and pepper in the first; whisk eggs in the second; combine panko and parmesan cheese in the third. Dredge each chicken piece first in flour mixture, then dip into eggs, and finally coat thoroughly with the panko and parmesan mix, pressing to adhere well on both sides.
- Cook Chicken: Heat a large saucepan over medium-high heat and add the neutral oil. When hot, fry two chicken pieces at a time for 4-5 minutes per side until golden brown and cooked through. Drain on paper towels and repeat with remaining chicken.
- Assemble Salad: On a large platter, layer the chopped romaine lettuce, cucumbers, cherry tomatoes, crumbled bacon, diced avocado, corn, and sliced red onion. Slice the cooked chicken cutlets and arrange them on top while maintaining their breast shape.
- Make Dressing: In a glass measuring cup, whisk together olive oil, dijon mustard, honey, apple cider vinegar, lemon juice, minced garlic, salt, and pepper until emulsified.
- Serve: Drizzle the honey mustard dressing over the assembled salad and serve immediately for best flavor and crunch.
Notes
- For extra crispiness, press the panko mixture firmly onto the chicken to ensure even coating.
- Use neutral oil with a high smoke point for frying, such as vegetable or avocado oil, to prevent burning.
- If preferred, chicken can be baked at 400°F for 20-25 minutes instead of frying, turning halfway through for even cooking.
- Substitute cooked turkey bacon or omit bacon for a lighter version.
- The dressing can be made in advance and stored refrigerated for up to 2 days; whisk again before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 679 calories
- 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
