Description
This Honey Mustard Crispy Chicken Salad is a delightful combination of crispy breaded chicken breasts served over a fresh medley of romaine lettuce, cucumbers, cherry tomatoes, bacon, avocado, and corn. The salad is topped with a tangy and sweet honey mustard dressing, creating a perfect balance of flavors and textures for a satisfying and colorful meal.
Ingredients
Scale
For the Chicken and Coating
- 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 the 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
For the 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 the chicken breasts in half horizontally so you have four thinner pieces. Pound each piece gently until they are about 1/4 inch thick to ensure even cooking and a tender texture.
- Coat Chicken: Set up a breading station with three shallow bowls containing flour mixed with salt and pepper, beaten eggs, and a mixture of panko breadcrumbs and grated parmesan cheese. First, coat each chicken piece in the flour, then dip it into the egg wash, and finally press into the breadcrumb-parmesan mixture until fully coated.
- Cook Chicken: Heat the neutral oil in a large skillet over medium-high heat. Fry the breaded chicken pieces, turning occasionally, until they are golden brown, crispy, and cooked through, about 4-5 minutes per side. Remove and drain on paper towels if needed.
- Prepare Salad: On a large platter or serving dish, toss together the chopped romaine lettuce, sliced cucumbers, halved cherry tomatoes, crumbled cooked bacon, diced avocado, corn, and thinly sliced red onion to create a vibrant salad base.
- Make 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 to create the honey mustard dressing.
- Finish and Serve: Slice the crispy cooked chicken into strips and arrange on top of the salad. Drizzle generously with the honey mustard dressing. Serve immediately while the chicken is still warm for the best flavor and texture experience.
Notes
- You can swap the pork bacon for turkey bacon or omit it for a vegetarian option (use plant-based bacon alternative).
- For a gluten-free version, substitute the all-purpose flour and panko breadcrumbs with gluten-free alternatives.
- Ensure the oil is hot enough before frying to get a crispy coating but not so hot that it burns the breadcrumbs.
- Leftover crispy chicken can be stored separately and added cold to salads or reheated in the oven.
- If you prefer, bake the breaded chicken at 400°F (200°C) for about 20 minutes for a lighter version.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Frying
- Cuisine: American
