Description

Honey Mustard Crispy Chicken Salad is a flavorful and satisfying dish featuring perfectly breaded and pan-fried chicken breasts served over a fresh mix of romaine lettuce, cucumber, cherry tomatoes, bacon, avocado, corn, and red onion. The salad is topped with a tangy and sweet homemade honey mustard dressing that ties all the elements together for a delicious and hearty meal.

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 breadcrumb
1 cup grated parmesan cheese
1/4 cup neutral oil (vegetable, smooth olive oil, or 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

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 widthwise to create 4 thin pieces. Pound each piece with a meat pounder or rolling pin until about 1/4 inch thick for even cooking.
Set Up Breading Stations: In three separate wide bowls, combine flour with 1/2 tsp salt and 1/2 tsp pepper in the first bowl, whisk the eggs in the second bowl, and mix panko breadcrumbs with grated parmesan cheese in the third bowl.
Bread the Chicken: Coat each chicken piece first evenly with the flour mixture, then dip into the eggs, and finally press thoroughly into the panko-parmesan mixture, covering both sides completely. Repeat for all pieces.
Cook Chicken: Heat 1/4 cup neutral oil in a large saucepan over medium-high heat. Fry two chicken pieces at a time for 4-5 minutes per side until golden brown and cooked through. Drain on paper towels and repeat for remaining pieces.
Prepare Salad: On a large platter, arrange the chopped romaine lettuce. Top it with cucumber slices, cherry tomatoes, crumbled bacon, diced avocado, corn, and thinly sliced red onion. Slice the cooked chicken cutlets and arrange them on top of the salad, keeping the breast shape if preferred.
Make Dressing: Whisk together olive oil, dijon mustard, honey, apple cider vinegar, lemon juice, minced garlic, salt, and pepper in a glass measuring cup until well combined.
Toss and Serve: Drizzle the honey mustard dressing over the salad and serve immediately for best flavor and texture.

Notes

For extra crispiness, press the breadcrumb mixture firmly onto the chicken before frying.
Use fresh lemon juice in the dressing for a bright, tangy flavor.
Cook bacon ahead of time and crumble while warm for best texture.
Substitute gluten-free flour and breadcrumbs to make this recipe gluten-free.
If you prefer, bake chicken at 400°F for 20-25 minutes instead of frying for a lighter version.
Make sure the oil is hot before adding the chicken to prevent soggy coating.

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