Description
This Honey Mustard Crispy Chicken Salad features tender, crunchy breaded chicken breasts fried to perfection atop a vibrant mix of fresh romaine, cucumbers, cherry tomatoes, avocado, bacon, and corn. Tossed in a tangy homemade honey mustard dressing, this salad offers a delicious balance of textures and flavors perfect for a satisfying lunch or dinner.
Ingredients
Scale
Chicken and Breading
- 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 for frying
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 horizontally through the width to create thinner pieces. Pound each piece to approximately 1/4 inch thickness to ensure even cooking and tender texture.
- Coat Chicken: Set up a breading station with three bowls: one with flour mixed with salt and pepper, one with beaten eggs, and one with panko breadcrumbs combined with grated parmesan cheese. Dredge each chicken piece first in flour, then in egg, and finally coat thoroughly with the breadcrumb and parmesan mixture.
- Cook Chicken: Heat the neutral oil in a skillet over medium heat. Fry the breaded chicken pieces in the hot oil, turning as needed, until golden brown, crispy, and fully cooked through, approximately 3-4 minutes per side. Remove and drain on paper towels.
- Prepare Salad: On a large platter or salad bowl, arrange the chopped romaine lettuce, sliced cucumbers, halved cherry tomatoes, crumbled bacon, diced avocado, corn, and thinly sliced red onion evenly.
- Finish and Serve: Slice the cooked chicken into strips and layer them on top of the salad. In a small bowl, whisk together olive oil, dijon mustard, honey, apple cider vinegar, lemon juice, minced garlic, salt, and pepper to make the honey mustard dressing. Drizzle dressing over the salad and chicken, then serve immediately.
Notes
- For best results, pound the chicken evenly to ensure crispiness and quick, even cooking.
- If preferred, chicken can be baked at 425°F for 20-25 minutes instead of frying for a lighter option.
- The dressing can be made ahead and refrigerated for up to 3 days.
- Ensure the oil is hot enough before frying to achieve a crispy crust without sogginess.
- Use freshly grated parmesan for best flavor and adhesion to breadcrumbs.
