Description
This Honey Mustard Crispy Chicken Salad combines tender, crispy fried chicken breasts with fresh romaine lettuce, crisp cucumbers, juicy cherry tomatoes, creamy avocado, crunchy bacon, and sweet corn. Topped with a zesty homemade honey mustard dressing, this salad offers a delightful balance of textures and flavors perfect for a satisfying lunch or dinner.
Ingredients
Scale
Chicken and Breading
- 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 frying
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, thinly sliced
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 each chicken breast in half horizontally and pound each piece to about 1/4 inch thickness to ensure even cooking and a tender texture.
- Set Up Breading Station: Prepare three shallow bowls or plates: one with flour mixed with salt and pepper, one with beaten eggs, and one with a mixture of panko breadcrumbs and grated parmesan cheese for extra flavor and crunch.
- Coat Chicken: Dredge each chicken piece first in the seasoned flour, then dip into the beaten eggs, and finally coat thoroughly with the breadcrumb and parmesan mixture.
- Fry Chicken: Heat neutral oil in a skillet over medium heat. Fry the breaded chicken pieces until they are golden brown, crispy, and cooked through, approximately 4-5 minutes per side. Remove and drain on paper towels.
- Prepare Salad Base: On a large platter or salad bowl, combine chopped romaine lettuce, sliced cucumber, halved cherry tomatoes, crumbled bacon, diced avocado, corn, and thinly sliced red onion.
- Make Dressing: In a small bowl, whisk together olive oil, Dijon mustard, honey, apple cider vinegar, lemon juice, minced garlic, salt, and pepper until emulsified and smooth.
- Assemble and Serve: Slice the cooked crispy chicken into strips and arrange on top of the salad. Drizzle generously with the honey mustard dressing and serve immediately for the best texture and flavor contrast.
Notes
- You can bake the chicken for a healthier option: bake at 425°F (220°C) for about 20 minutes, flipping halfway through.
- Adjust seasoning and honey in the dressing to taste, depending on your preference for sweetness or tanginess.
- Use fresh breadcrumbs or panko for maximum crispiness.
- For extra crunch, add toasted nuts or seeds like almonds or pumpkin seeds to the salad.
- This salad is best served fresh; the crispy chicken will soften if left to sit too long with the dressing.
