Description
This Honey Mustard Crispy Chicken Salad features tender, panko and parmesan crusted chicken breasts fried to golden perfection and served atop a vibrant mix of romaine lettuce, cucumbers, cherry tomatoes, bacon, avocado, corn, and red onion. The salad is finished with a tangy and sweet honey mustard dressing that brings all the flavors together perfectly, offering a delicious and satisfying meal.
Ingredients
Scale
Chicken
- 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), 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
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 widthwise to create four thinner pieces. Pound each piece to about 1/4 inch thickness using a meat pounder or rolling pin for even cooking.
- Set up coating station: In three separate wide bowls, place the flour mixed with salt and pepper in the first, whisked eggs in the second, and a mixture of panko breadcrumbs and grated parmesan cheese in the third bowl.
- Coat the chicken: Dredge each chicken piece first in the flour mixture, then dip into the eggs, and finally coat thoroughly with the panko and parmesan mixture, pressing to adhere well on both sides.
- Cook the chicken: Heat a large saucepan over medium-high heat and add the neutral oil. When hot, fry 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 excess oil. Repeat with remaining pieces.
- Assemble the salad: On a large platter, spread chopped romaine lettuce. Evenly distribute cucumber slices, cherry tomatoes, crumbled bacon, diced avocado, corn, and thinly sliced red onion over the lettuce. Slice the cooked chicken cutlets and arrange them on top, retaining their shape for presentation.
- Make the dressing: In a glass measuring cup or small bowl, whisk together olive oil, dijon mustard, honey, apple cider vinegar, lemon juice, minced garlic, salt, and pepper until smooth and emulsified.
- Serve: Drizzle the honey mustard dressing over the assembled salad just before serving to keep the salad fresh and crisp.
Notes
- For extra crispiness, you can bake the coated chicken at 400°F for 15-20 minutes instead of frying.
- Use a digital thermometer to ensure chicken reaches an internal temperature of 165°F for safety.
- Substitute bacon with turkey bacon or omit for a lower-fat version.
- The salad is best served immediately after dressing to prevent wilting.
- Leftover dressing can be stored in the refrigerator up to 3 days in an airtight container.
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: 26.4 g
- Trans Fat: 0.2 g
- Carbohydrates: 51.8 g
- Fiber: 5.8 g
- Protein: 35.7 g
- Cholesterol: 137.8 mg
