Honey Mustard Crispy Chicken Salad Recipe
A flavorful and satisfying Honey Mustard Crispy Chicken Salad featuring breaded pan-fried chicken breasts served atop a fresh mixture of romaine lettuce, cucumber, cherry tomatoes, bacon, avocado, corn, and red onion, all tossed with a tangy honey mustard dressing.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Salad
- Method: Frying
- Cuisine: American
Ingredients
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, 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, 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
- Prepare Chicken: Slice each chicken breast in half widthwise, fully cutting through to create 4 pieces. Pound each piece to about 1/4 inch thickness using a meat pounder or rolling pin for even cooking and tender texture.
- Set up Dredging Station: Arrange three wide bowls: in the first, combine flour with salt and pepper; in the second, whisk the eggs; and in the third, mix panko breadcrumbs with grated parmesan cheese.
- Coat Chicken: Dredge each chicken piece first in the flour mixture, ensuring both sides are coated. Then dip into the egg wash, followed by thoroughly pressing into the breadcrumb and parmesan mixture until well coated on all sides. Repeat for all pieces.
- Cook Chicken: Heat a large saucepan over medium-high heat and add 1/4 cup neutral oil. When hot, add two chicken breasts at a time and cook for 4-5 minutes per side until golden brown and cooked through. Transfer cooked chicken to a paper towel-lined plate to drain excess oil. Repeat with remaining chicken pieces.
- Prepare Salad Base: On a large platter, combine the chopped romaine lettuce, sliced cucumber, cherry tomatoes, crumbled bacon, diced avocado, corn, and thinly sliced red onion.
- Slice Chicken: Slice the cooked chicken cutlets into strips, maintaining the breast shape if preferred, and arrange them on top of the salad.
- Make Dressing & Serve: In a glass measuring cup or small bowl, whisk together olive oil, Dijon mustard, honey, apple cider vinegar, lemon juice, minced garlic, salt, and pepper until smooth. Drizzle the dressing over the salad just before serving and toss if desired.
Notes
- For extra crispiness, double coat the chicken by repeating the egg and breadcrumb dipping step.
- Use fresh panko breadcrumbs for the best crunch.
- Adjust honey and mustard in the dressing to taste for sweeter or tangier results.
- This salad can be served warm or at room temperature depending on preference.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
