Description

Honey Mustard Crispy Chicken Salad is a delightful, crunchy, and fresh dish featuring golden breaded chicken breasts atop a vibrant mix of romaine lettuce, cucumbers, cherry tomatoes, bacon, avocado, corn, and red onion. Tossed with a tangy homemade honey mustard dressing, this salad offers a perfect balance of flavors and textures that make it a satisfying meal for any occasion.

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, or 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

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Instructions

Prepare Chicken: Slice each chicken breast in half through the width, cutting completely to create four pieces. Pound each piece evenly to about 1/4 inch thickness using a meat pounder or rolling pin.
Set Up Breading Station: Arrange three wide bowls: in the first mix flour, salt, and pepper; in the second whisk the eggs; and in the third combine panko breadcrumbs and grated parmesan cheese.
Coat Chicken: Dredge each chicken piece evenly in the flour mixture on both sides, then dip into the egg mixture coating well. Next, press both sides into the breadcrumb and parmesan mixture until fully covered. Repeat for all pieces.
Cook Chicken: Heat a large saucepan over medium-high heat and add the neutral oil. Once hot, cook two chicken pieces at a time for 4-5 minutes per side until golden brown and cooked through. Transfer cooked chicken to a paper towel-lined plate to drain. Repeat with remaining pieces.
Assemble Salad: On a large platter, layer chopped romaine lettuce, cucumbers, cherry tomatoes, crumbled bacon, diced avocado, corn, and thinly sliced red onion. Slice the cooked chicken cutlets, maintaining their breast shape, and arrange on top.
Make 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 emulsified.
Serve: Drizzle the honey mustard dressing over the salad just before serving and toss gently if desired. Enjoy immediately.

Notes

For extra crispiness, use panko breadcrumbs combined with parmesan cheese as coating.
Neutral oils like vegetable or avocado oil work best for frying chicken to avoid overpowering flavors.
To save time, cook chicken pieces in batches and keep warm in a low oven before assembling the salad.
The honey mustard dressing can be adjusted to taste by altering the sweetness or acidity levels.
Use freshly cooked bacon for best flavor and texture, or substitute with turkey bacon for a leaner option.
Avocado can be replaced with sliced almonds or walnuts for additional crunch if preferred.

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: 26 g
Trans Fat: 0.2 g
Carbohydrates: 51.8 g
Fiber: 5.8 g
Protein: 35.7 g
Cholesterol: 137.8 mg