Description
Honey Mustard Crispy Chicken Salad features perfectly breaded and pan-fried chicken breasts served over a fresh romaine lettuce salad with cucumbers, cherry tomatoes, bacon, avocado, corn, and red onion, all tossed in a tangy and sweet honey mustard dressing.
Ingredients
Scale
Chicken
- 2 large chicken breasts (~1.5lbs)
- 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, 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 the chicken: Slice the chicken breasts in half through the width, fully cutting them into 4 pieces. Pound each piece to 1/4 inch thickness with a meat pounder or rolling pin.
- Set up breading station: In three wide bowls, place the flour mixed with salt and pepper in the first, whisk the eggs in the second, and combine panko breadcrumbs with grated parmesan cheese in the third.
- Bread the chicken: Coat each chicken piece evenly with the flour mixture, then dip in the egg, and finally press into the breadcrumb mixture until fully coated on both sides. Repeat for all pieces.
- Cook the chicken: Heat a large saucepan over medium-high heat and add the neutral oil. When hot, add two chicken pieces at a time, cooking for 5 minutes per side until golden and cooked through. Place cooked chicken on a paper-towel-lined plate and repeat for remaining pieces.
- Assemble the salad: On a large platter, combine chopped romaine lettuce, cucumber slices, cherry tomatoes, crumbled bacon, diced avocado, corn, and thinly sliced red onion. Slice the crispy chicken cutlets and arrange on top.
- Make the dressing and serve: Whisk together olive oil, Dijon mustard, honey, apple cider vinegar, lemon juice, minced garlic, salt, and pepper in a glass measuring cup. Drizzle over the salad before serving.
Notes
- Pound chicken evenly to ensure they cook uniformly and stay tender.
- Use fresh panko breadcrumbs for extra crispiness.
- Adjust honey in the dressing to taste for more or less sweetness.
- Cook bacon ahead of time and crumble for convenience.
- Serve immediately to maintain chicken crispiness.
- Substitute romaine with mixed greens for variety.
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
