Description

This Honey Mustard Crispy Chicken Salad features tender, crispy breaded chicken breasts atop a vibrant mix of fresh romaine lettuce, cucumbers, cherry tomatoes, bacon, avocado, corn, and red onion. Tossed with a tangy honey mustard dressing made from Dijon mustard, honey, apple cider vinegar, lemon juice, and garlic, this salad offers a perfect balance of crunch, creaminess, and zesty flavors, making it a satisfying and wholesome 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

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

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Instructions

Prepare Chicken: Slice each chicken breast in half through the width, cutting all the way through as if butterflying, resulting in 4 pieces. Pound each piece with a meat pounder or rolling pin until 1/4 inch thick.
Set Up Coating Station: Arrange three wide bowls: one with flour mixed with salt and pepper, one with whisked eggs, and one with a mixture of panko breadcrumbs and grated parmesan cheese.
Coat Chicken: Coat each chicken piece evenly in the flour mixture on both sides, then dip into the egg wash, followed by thorough coating in the breadcrumb and parmesan mixture, pressing to adhere completely. Repeat for all pieces.
Cook Chicken: Heat a large saucepan over medium-high heat and add the neutral oil. Once hot, cook two chicken pieces at a time for 4-5 minutes per side until golden and crispy. Transfer cooked chicken to a paper towel-lined plate and repeat for remaining pieces.
Prepare Salad Base: Place chopped romaine lettuce on a large platter. Top with cucumbers, cherry tomatoes, crumbled bacon, diced avocado, corn, and thinly sliced red onion.
Slice Chicken: Slice the cooked chicken breasts into strips, keeping the shape of the breast if preferred, and arrange on top of the salad.
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 well combined.
Dress Salad and Serve: Pour the honey mustard dressing evenly over the salad and serve immediately for best flavor and texture.

Notes

For extra crispy chicken, use panko breadcrumbs combined with grated parmesan cheese for added flavor and crunch.
Adjust seasoning in the flour mixture and dressing to taste, especially the salt and pepper.
Cook chicken in batches to avoid overcrowding the pan, ensuring each piece crisps evenly.
If preferred, substitute bacon with turkey bacon for a leaner option.
The salad ingredients can be tailored to include other fresh vegetables like bell peppers or radishes.
Leftover dressing can be stored in the refrigerator for up to 3 days in an airtight container.

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: 26.9 g
Trans Fat: 0.2 g
Carbohydrates: 51.8 g
Fiber: 5.8 g
Protein: 35.7 g
Cholesterol: 137.8 mg