Description
A delicious Honey Mustard Crispy Chicken Salad featuring crunchy breaded chicken cutlets on a bed of fresh romaine lettuce, cucumber, cherry tomatoes, bacon, avocado, corn, and red onion, all tossed 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), with 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
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 the Chicken: Slice each chicken breast in half through the width, fully cutting to create four pieces. Pound each piece to about 1/4 inch thickness using a meat pounder or rolling pin.
- Set Up Breading Station: In three wide bowls, place the flour mixed with salt and pepper in the first bowl. Whisk the eggs in the second bowl. Mix panko breadcrumbs with grated parmesan cheese in the third bowl.
- Bread the Chicken: Coat each chicken piece evenly with the flour mixture, then dip into the beaten eggs. Next, press into the breadcrumb and parmesan mixture to fully coat both sides. Repeat for all chicken pieces.
- Cook the 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 and crispy. Remove and drain on paper towels. Repeat until all chicken is cooked.
- Assemble the Salad: On a large platter, layer the chopped romaine lettuce, cucumber slices, cherry tomatoes, crumbled bacon, diced avocado, corn, and sliced red onion. Slice the cooked chicken into strips and arrange on top.
- Make the Dressing: In a glass measuring cup, whisk together olive oil, Dijon mustard, honey, apple cider vinegar, lemon juice, minced garlic, salt, and pepper until well combined.
- Serve: Drizzle the honey mustard dressing over the salad and serve immediately.
Notes
- Use neutral oil with a high smoke point for frying to get crispy chicken.
- Chicken can be pounded thinner or thicker depending on preference, but 1/4 inch yields optimal crispiness.
- For a gluten-free variation, substitute flour and panko breadcrumbs with gluten-free alternatives.
- Baked chicken can be used instead of frying for a lighter dish, adjusting cooking time accordingly.
- The dressing can be made ahead and stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 679 kcal
- 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
