Description
This Honey Mustard Crispy Chicken Salad features perfectly breaded and fried chicken breasts served atop a fresh, vibrant mix of romaine lettuce, cucumbers, cherry tomatoes, bacon, avocado, corn, and red onion. Tossed with a zesty homemade honey mustard dressing, this salad offers a delightful combination of crispy, savory, and tangy flavors in every bite, perfect for a satisfying lunch or dinner.
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
Instructions
- Slice and Pound Chicken: Slice each chicken breast in half widthwise to create thinner cutlets. Using a meat mallet or rolling pin, pound each piece to about 1/4 inch thickness to ensure even cooking and a tender texture.
- Coat Chicken: Set up a breading station with three shallow bowls: one with flour seasoned with 1/2 tsp salt and 1/2 tsp pepper, one with beaten eggs, and one with a mixture of panko breadcrumbs and grated parmesan cheese. Dredge each chicken cutlet first in the flour, shaking off excess, then dip into the egg wash, and finally coat thoroughly with the panko-parmesan mixture.
- Cook Chicken: Heat about 1/4 cup neutral oil in a large skillet over medium heat. Fry the breaded chicken cutlets until golden brown and crispy on both sides, about 3-4 minutes per side, and the internal temperature reaches 165°F (74°C). Transfer cooked chicken to a paper towel-lined plate to drain excess oil.
- Prepare Salad: In a large platter or salad bowl, combine chopped romaine lettuce, sliced cucumber, halved cherry tomatoes, crumbled cooked bacon, diced avocado, corn, and sliced red onion. Toss gently to mix the ingredients evenly.
- Make Honey Mustard Dressing: In a small bowl or jar, whisk together olive oil, dijon mustard, honey, apple cider vinegar, lemon juice, minced garlic, salt, and pepper until smooth and emulsified.
- Finish and Serve: Slice the crispy cooked chicken into strips and arrange on top of the salad. Drizzle the honey mustard dressing over the salad and chicken just before serving for the freshest taste.
Notes
- For extra crispiness, let the coated chicken rest for 10 minutes before frying to help the breading adhere better.
- Use fresh, ripe avocado to add a creamy texture that balances the crispy chicken.
- You can substitute cooked chicken breast or rotisserie chicken for a quicker version.
- Adjust the honey in the dressing to taste if you prefer it sweeter or more tangy.
- Serve immediately after assembling to maintain the chicken’s crisp texture.
