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
Scale
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, 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
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
- 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 1/4 inch thickness using a meat pounder or rolling pin.
- Set up Breading Station: In three wide bowls, mix flour with 1/2 tsp salt and 1/2 tsp 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 1/4 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
