Description

This Honey Mustard Crispy Chicken Salad combines tender, crispy chicken breasts coated in a parmesan-panko crust with a fresh, vibrant mix of romaine lettuce, cucumbers, cherry tomatoes, bacon, avocado, corn, and red onion. The salad is perfectly dressed with a tangy and sweet honey mustard dressing made from dijon mustard, honey, apple cider vinegar, lemon juice, and garlic. Ideal for a wholesome and satisfying meal, this salad balances crispy textures with fresh veggies and a flavorful homemade dressing.

Ingredients

Scale

Chicken and Coating

2 large chicken breasts (~1.5lbs)
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

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Instructions

Prepare Chicken: Slice each chicken breast in half widthwise completely to create four thinner pieces. Pound each piece to 1/4 inch thickness using a meat pounder or rolling pin for even cooking and tenderness.
Set Up Breading Station: Arrange three wide bowls: in the first, mix flour, 1/2 tsp salt, and 1/2 tsp pepper; in the second, whisk the eggs until smooth; and in the third, combine panko breadcrumbs with grated parmesan cheese.
Coat Chicken: Dredge each chicken piece in the flour mixture thoroughly on both sides, dip into the egg wash, then coat well with the panko-parmesan mixture, pressing firmly to cover all surfaces. Repeat for all chicken pieces.
Cook Chicken: Heat a large saucepan over medium-high heat and add 1/4 cup neutral oil. When hot, fry chicken pieces two 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 Salad: Lay chopped romaine lettuce on a large serving platter. 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 on top, maintaining their breast shape if preferred.
Make Dressing: In a glass measuring cup or bowl, whisk together olive oil, dijon mustard, honey, apple cider vinegar, lemon juice, minced garlic, salt, and pepper until emulsified and smooth.
Serve: Drizzle the honey mustard dressing evenly over the salad and serve immediately to enjoy the crisp textures and fresh flavors.

Notes

For extra flavor, add fresh herbs like parsley or chives into the salad or dressing.
Use gluten-free panko and flour for a gluten-free version of the recipe.
Cook bacon ahead and store it in the fridge to save time during assembly.
Avocado can be substituted with sliced almonds or walnuts for a crunchy texture.
Leftover chicken can be stored in the fridge and makes a great sandwich filling the next day.
To make the chicken extra crispy, double coat by repeating the egg and breadcrumb step.

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