Description
This Honey Mustard Crispy Chicken Salad features perfectly breaded and pan-fried chicken breasts served on a bed of fresh romaine lettuce, cucumbers, cherry tomatoes, bacon, avocado, corn, and red onion. Topped with a tangy and sweet honey mustard dressing, this salad is both hearty and refreshing, making it ideal for a satisfying lunch or dinner.
Ingredients
Scale
Chicken
- 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), 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, cutting all the way through to create 4 pieces. Pound each piece to 1/4 inch thickness using a meat pounder or rolling pin.
- Set up Breading Station: In three wide bowls, mix flour with salt and pepper in the first bowl, whisk eggs in the second bowl, and combine panko breadcrumbs with grated parmesan cheese in the third bowl.
- Bread the Chicken: Coat each chicken piece with flour mixture on both sides, dip into the beaten eggs ensuring even coverage, then press firmly into the breadcrumb and parmesan mixture until fully coated on all sides. Repeat for all pieces.
- Cook Chicken: Heat a large saucepan over medium-high heat, add neutral oil until hot. Cook two chicken pieces at a time for 4-5 minutes per side until golden brown and cooked through. Drain cooked chicken on paper towel-lined plate and repeat with remaining pieces.
- Assemble Salad: On a large platter, arrange chopped romaine lettuce. Top with cucumbers, cherry tomatoes, crumbled bacon, diced avocado, corn, and thinly sliced red onion. Slice chicken into strips maintaining the breast shape and place on top of the salad.
- Prepare Dressing: In a glass measuring cup or bowl, whisk together olive oil, dijon mustard, honey, apple cider vinegar, lemon juice, minced garlic, salt, and pepper until smooth and emulsified.
- Serve: Pour dressing over the salad just before serving and toss gently if desired.
Notes
- For a gluten-free option, substitute regular flour and panko breadcrumbs with gluten-free alternatives.
- Use avocado oil for a healthier fat choice and higher smoke point during frying.
- Make sure the oil is hot before adding chicken to ensure a crispy coating.
- You can prepare the dressing ahead of time and store it in the refrigerator for up to 2 days.
- Leftover salad is best enjoyed within a day to keep the chicken crispy and vegetables fresh.
Nutrition
- Serving Size: 1 serving
- Calories: 679 kcal
- 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
