There’s something about the perfect crunch paired with a sweet and tangy dressing that just hits the spot every time. This Honey Mustard Crispy Chicken Salad Recipe brings together crispy, golden chicken with fresh veggies and a luscious honey mustard dressing that’s truly irresistible.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Honey Mustard Crispy Chicken Salad Recipe
- Top Tip
- How to Serve Honey Mustard Crispy Chicken Salad Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Honey Mustard Crispy Chicken Salad Recipe
Why You'll Love This Recipe
This salad to me is the ultimate mash-up of textures and flavors — crispy chicken, creamy avocado, bright tomatoes, and crunchy bacon—all tossed in a punchy honey mustard dressing. It’s fresh but comforting, easy enough for a weeknight dinner but impressive for company.
- Crispy, Golden Chicken: Achieved by coating in parmesan-panko mix for that perfect crunch every time.
- Layered Freshness: Romaine, cucumber, avocado, and cherry tomatoes add vibrant colors and fresh flavors to balance the richness.
- Homemade Dressing: Sweet, tangy, and garlicky honey mustard that ties all ingredients together beautifully.
- Super Customizable: You can tweak proteins, veggies, or even the dressing to suit your mood or what’s in your fridge.
Ingredients & Why They Work
Every ingredient here plays an important role—crispiness, creaminess, balance of flavors, and freshness. Plus, the components are easy to find, making this salad a breeze to throw together with quality results.
- Chicken breasts: Pounding thin ensures even cooking and maximum crispiness when breaded.
- Flour, eggs, panko breadcrumbs: The classic breading trio, with parmesan added for an extra savory crunch.
- Parmesan cheese: Adds saltiness and depth to the crispy coating.
- Neutral oil (vegetable, avocado, or light olive oil): For frying without overpowering flavors.
- Romaine lettuce: Its crunchiness holds up nicely under the dressing and toppings.
- Cucumbers and cherry tomatoes: Fresh and juicy, adding texture contrasts.
- Bacon strips: Crispy bits that bring smoky richness to every bite.
- Avocado: Creamy and cool, balances the tangy dressing and crispy chicken.
- Corn: Slight sweetness and pop of color.
- Red onion: Thinly sliced for a mild bite and extra crunch.
- Olive oil, dijon mustard, honey, apple cider vinegar, lemon juice, garlic, salt, and pepper: Combined into a lively homemade honey mustard dressing that brightens every mouthful.
Make It Your Way
I like switching up the greens sometimes—baby spinach or arugula adds a peppery twist. Feel free to swap chicken for turkey or even tofu if you’re feeling adventurous. And the dressing? Double it! It’s so good you’ll want extra for dipping.
- Variation: One time, I added roasted sweet potatoes instead of corn, which added a warm sweetness that mellowed the tang of the honey mustard beautifully.
- Dietary modifications: Gluten-free panko or crushed cornflakes work great for a gluten-free crust.
- Spicy kick: Add a pinch of cayenne to the breading or toss some sliced jalapeños in the salad for heat.
Step-by-Step: How I Make Honey Mustard Crispy Chicken Salad Recipe
Step 1: Prep and Pound the Chicken
Slice each chicken breast in half horizontally—think butterflying but all the way through—so you end up with four thin pieces. Then gently pound each piece to about ¼ inch thickness using a meat mallet or rolling pin. This step is key because thin chicken cooks evenly and crisps up perfectly without drying out.
Step 2: Set Up Your Breading Station
Line up three shallow bowls: first, mix the flour with salt and pepper. In the second, whisk the eggs thoroughly. In the third, combine the panko breadcrumbs and grated parmesan. This assembly line makes breading your chicken quick and mess-free.
Step 3: Coat the Chicken Pieces
One piece at a time: dredge in the flour mixture, making sure to coat both sides, then dip into the egg wash, and finally press into the parmesan-panko mix. Don’t be shy with pressing the breadcrumbs into the chicken—you want a thick, even coating for maximum crunch. Repeat for all chicken.
Step 4: Fry Until Golden and Crispy
Heat a good layer of neutral oil in a large skillet over medium-high heat. When the oil is shimmering, add two chicken pieces at a time. Cook about 4-5 minutes per side until they’re beautifully golden and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
Step 5: Assemble the Salad
On a large platter, toss chopped romaine lettuce with cucumbers, halved cherry tomatoes, crispy bacon bits, diced avocado, corn, and thinly sliced red onion. Slice your chicken cutlets—personally, I like to keep them in large slices that show off their golden crust—and arrange on top.
Step 6: Whisk and Dress
In a glass measuring cup, whisk together olive oil, dijon mustard, honey, apple cider vinegar, lemon juice, minced garlic, salt, and pepper. Pour this bright, zingy dressing over the salad just before serving and toss gently to combine.
Top Tip
I’ve learned through making this salad a dozen times that the secret to truly great crispy chicken lies in three things: pounding thin, pressing the breadcrumbs firmly, and frying in hot enough oil. Do these right and you’ll get that addictively crunchy crust every single time.
- Thinly Pound Chicken: This prevents drying out and helps the chicken cook evenly under the crust.
- Firm Pressing: Press the breadcrumb and parmesan mixture well into the chicken so it sticks through cooking and doesn’t flake off.
- Proper Oil Temperature: If the oil isn’t hot enough, the chicken absorbs too much and becomes greasy; too hot and the crust burns before chicken cooks. Medium-high heat is ideal.
- Drain on Paper Towels: Let chicken rest on paper towels to wick away excess oil, keeping it crispy.
How to Serve Honey Mustard Crispy Chicken Salad Recipe
Garnishes
I love sprinkling extra freshly grated parmesan over the top and sometimes a few crushed red pepper flakes for some heat. Adding chopped fresh herbs like parsley or chives brightens the whole salad beautifully. A lemon wedge on the side is also nice if you want an extra citrus pop.
Side Dishes
This salad stands out on its own, but I’ve paired it with crusty garlic bread or warm roasted potatoes when serving family dinners. For lighter sides, a simple fruit salad or a chilled cucumber soup complements the fresh flavors well.
Creative Ways to Present
For dinner parties, I’ve layered the salad in clear bowls so you can see those bright colors stacked beautifully. Mini mason jars also work great for individual servings that look charming and make grab-and-go easy.
Make Ahead and Storage
Storing Leftovers
I store leftover salad ingredients separately from the chicken when possible. Keep the lettuce and veggies chilled in a sealed container, and the chicken in another. Toss just before serving again to keep the chicken crispy and the greens fresh.
Freezing
I usually don’t freeze the assembled salad because fresh veggies tend to get soggy. However, you can freeze the breaded, uncooked chicken cutlets. When you’re ready, bake straight from frozen at 375°F until golden and cooked through.
Reheating
Reheat leftover chicken in a warm oven (350°F) for about 10 minutes to help re-crisp the coating. Avoid microwaving if you want to keep that crispy texture. Add fresh salad ingredients and dressing to freshen things right up.
Frequently Asked Questions:
Absolutely! Use gluten-free breadcrumbs or crushed cornflakes in place of panko, and make sure your flour substitute is also gluten-free (such as rice flour or almond flour). The texture will still be deliciously crispy.
If you store the chicken and salad components separately in airtight containers in the refrigerator, the salad ingredients stay fresh for about 2-3 days. The crispy chicken is best eaten within 1-2 days to maintain its crunch.
Yes, baking is a great alternative for a lighter version. Preheat your oven to 400°F, place the breaded chicken on a lined baking sheet, and spray or drizzle lightly with oil. Bake for 20-25 minutes, flipping halfway, until golden and cooked through.
It’s the balance of sweet honey, tangy dijon mustard, bright lemon juice, and the slight bite of garlic that makes the dressing burst with flavor and complement the crispy chicken and fresh veggies perfectly. Making it fresh at home makes all the difference!
Final Thoughts
This Honey Mustard Crispy Chicken Salad Recipe has become one of my go-to dishes for both busy weeknights and casual entertaining. It’s reliable, easy to prep, and always garners compliments. I trust you’ll enjoy the crispy chicken and bright salad combo just as much as I do—give it a try and make it your own!
Print
Honey Mustard Crispy Chicken Salad Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
A crispy, flavorful Honey Mustard Crispy Chicken Salad featuring tender breaded chicken breasts served over a fresh mix of romaine lettuce, cucumbers, cherry tomatoes, bacon, avocado, corn, and red onion, all drizzled with a tangy honey mustard dressing.
Ingredients
Chicken and Coating
- 2 large chicken breasts (~1.5 lbs)
- 1 cup flour
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 eggs
- 2 cups panko breadcrumbs
- 1 cup grated parmesan cheese
- ¼ 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
- ¼ red onion, sliced thin
Honey Mustard Dressing
- ¼ cup olive oil
- 3 tablespoon dijon mustard
- 3 tablespoon honey
- 2 tablespoon apple cider vinegar
- Juice of 1 lemon
- 1 clove garlic, minced
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Prepare Chicken: Slice each chicken breast in half through the width, cutting all the way through (not butterflying), then pound each of the 4 chicken pieces to ¼ inch thickness using a meat pounder or rolling pin.
- Set up Breading Station: In three wide bowls, mix flour with ½ teaspoon salt and ½ teaspoon pepper in the first bowl; whisk eggs in the second bowl; combine panko breadcrumbs with grated parmesan cheese in the third bowl.
- Coat Chicken: Dip each chicken piece first in the flour mixture coating evenly on both sides, then into the whisked eggs, and finally press into the breadcrumb and parmesan mixture ensuring full coverage on both sides. Repeat until all chicken pieces are coated.
- Cook Chicken: Heat a large saucepan over medium-high heat and add ¼ cup neutral oil. When hot, cook two chicken pieces at a time for 4-5 minutes on each side until golden brown and cooked through. Transfer cooked chicken to a paper towel-lined plate to drain and keep warm. Repeat for remaining pieces.
- Assemble Salad: Arrange chopped romaine lettuce on a large platter. Evenly distribute cucumbers, cherry tomatoes, crumbled bacon, diced avocado, corn, and thinly sliced red onion over the lettuce. Slice the cooked chicken cutlets and place on top.
- Make Dressing: In a glass measuring cup, whisk together olive oil, dijon mustard, honey, apple cider vinegar, lemon juice, minced garlic, salt, and pepper until emulsified.
- Serve: Drizzle the honey mustard dressing over the salad and serve immediately for best taste and texture.
Notes
- For extra crispiness, press the chicken firmly into the breadcrumb mixture.
- Use fresh lemon juice for the best bright flavor in the dressing.
- You can substitute cooked turkey bacon for a leaner option.
- If preferred, bake the coated chicken at 400°F for 20-25 minutes instead of frying for a lighter version.
- Make sure the oil is hot enough before frying to avoid soggy coating.
- Leftover chicken can be stored separately and added cold to remaining salad portions.
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
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