Description
This Honey Mustard Crispy Chicken Salad combines tender, crispy breaded chicken breasts with fresh romaine lettuce, cucumbers, cherry tomatoes, bacon, avocado, corn, and red onion. Topped with a tangy homemade honey mustard dressing, this salad offers a perfect balance of crunch, creaminess, and bright flavors. Ideal for a satisfying lunch or light dinner, it serves 8 and can be prepared in about an hour.
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 (fresh, canned, or frozen and thawed)
- 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
Instructions
- Slice and Pound Chicken. Slice each chicken breast in half horizontally to create thinner cutlets. Pound each piece gently to about 1/4 inch thickness to ensure even cooking and tender texture.
- Set Up Breading Station. Prepare three shallow dishes: one with flour seasoned with 1/2 tsp salt and 1/2 tsp pepper, one with beaten eggs, and one with panko breadcrumbs mixed with grated parmesan cheese.
- Coat Chicken. Dredge each chicken piece first in the seasoned flour, shaking off excess. Next, dip into the beaten eggs, then coat thoroughly with the panko and parmesan mixture, pressing gently to adhere.
- Fry Chicken. Heat about 1/4 cup neutral oil in a large skillet over medium heat. Fry the breaded chicken pieces until golden brown and cooked through, about 3-4 minutes per side depending on thickness. Remove and drain on paper towels.
- Prepare Salad Base. In a large serving platter or bowl, combine chopped romaine lettuce, sliced cucumber, halved cherry tomatoes, crumbled cooked bacon, diced avocado, corn kernels, and thinly sliced red onion.
- Make Honey Mustard Dressing. In a small bowl, whisk together olive oil, Dijon mustard, honey, apple cider vinegar, lemon juice, minced garlic, salt, and pepper until smooth and emulsified.
- 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 best texture and flavor.
Notes
- Use freshly cooked bacon or store-bought cooked bacon for convenience.
- Adjust salt and pepper in the dressing and breading to taste.
- For a gluten-free option, substitute all-purpose flour and panko breadcrumbs with gluten-free alternatives.
- Can be served warm or at room temperature; if preparing ahead, keep dressing separate until serving.
- Avocado adds creaminess but can be omitted or substituted with sliced almonds for crunch.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Frying
- Cuisine: American
