Description
Honey Mustard Crispy Chicken Salad combines perfectly seasoned, crispy-coated chicken breasts with a fresh medley of vegetables and a tangy honey mustard dressing. This vibrant salad features crunchy romaine lettuce, juicy cherry tomatoes, creamy avocado, and savory bacon, delivering a satisfying and flavorful meal ideal for lunch or dinner.
Ingredients
Scale
Chicken 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, avocado oil), with 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 chicken breasts in half widthwise to create four pieces. Pound each piece to 1/4 inch thickness using a meat pounder or rolling pin for even cooking.
- Set Up Breading Station: In three separate wide bowls, place the flour mixed with salt and pepper, whisk eggs in the second bowl, and mix panko breadcrumbs with grated parmesan cheese in the third bowl.
- Coat Chicken: Dredge each chicken piece in the flour mixture, then dip into the egg mixture, and finally press into the breadcrumb and parmesan mixture until fully coated on both sides.
- Cook Chicken: Heat a large saucepan over medium-high heat and add neutral oil. Cook two chicken pieces at a time for 4-5 minutes on each side until golden brown and cooked through. Drain on paper towels and repeat with remaining pieces.
- Prepare Salad Base: Arrange chopped romaine lettuce on a large serving platter. Add sliced cucumbers, halved cherry tomatoes, crumbled bacon, diced avocado, corn, and thinly sliced red onion evenly over the lettuce.
- Slice Chicken: Slice the cooked chicken cutlets crosswise while maintaining their shape and arrange them on top of the salad.
- Make Dressing: Whisk together olive oil, dijon mustard, honey, apple cider vinegar, lemon juice, minced garlic, salt, and pepper in a glass measuring cup until well combined.
- Serve: Drizzle the honey mustard dressing over the salad and chicken. Toss gently if desired and serve immediately.
Notes
- For extra crispiness, let the coated chicken rest 10 minutes before cooking to help set the breading.
- Use a neutral oil with a high smoke point for frying, like vegetable or avocado oil, to avoid burning the crust.
- To save time, cook bacon ahead or substitute with store-bought crispy bacon bits.
- The salad can be customized by adding other fresh vegetables like bell peppers or radishes.
- Leftover dressing can be stored covered in the refrigerator for up to 3 days.
- Use freshly grated parmesan cheese for the best flavor and texture in the breadcrumb coating.
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: 25 g
- Trans Fat: 0.2 g
- Carbohydrates: 51.8 g
- Fiber: 5.8 g
- Protein: 35.7 g
- Cholesterol: 137.8 mg
