Description

This Honey Mustard Crispy Chicken Salad features tender, crispy chicken breasts coated with a parmesan-panko crust, served atop a vibrant bed of romaine lettuce, cherry tomatoes, cucumber, avocado, corn, bacon, and red onion. The salad is finished with a zesty honey mustard dressing made from dijon mustard, honey, apple cider vinegar, lemon juice, and garlic, creating a perfect balance of flavors and textures for a 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), 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

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Instructions

Prepare the chicken: Slice each chicken breast horizontally to create 4 pieces and pound them until 1/4 inch thick using a meat pounder or rolling pin.
Set up the coating station: In three wide bowls, place flour mixed with salt and pepper in the first, whisked eggs in the second, and a mixture of panko and grated parmesan cheese in the third.
Coat the chicken: Dredge each chicken piece first in flour, then dip into the eggs, and finally coat well with the panko-parmesan mixture, pressing to ensure full coverage on both sides.
Cook the chicken: Heat a large saucepan over medium-high heat and add oil. Fry two chicken pieces at a time for 4-5 minutes on each side until golden and cooked through. Drain on paper towels and repeat with remaining pieces.
Assemble the salad: On a large platter, arrange chopped romaine lettuce, cucumber slices, cherry tomatoes, crumbled bacon, diced avocado, corn, and thinly sliced red onion. Slice the cooked chicken breasts and place on top, maintaining their breast shape if preferred.
Make the dressing: Whisk together olive oil, dijon mustard, honey, apple cider vinegar, lemon juice, minced garlic, salt, and pepper in a glass measuring cup until emulsified.
Dress and serve: Pour the dressing over the salad and serve immediately while the chicken is still warm.

Notes

For a gluten-free version, substitute panko breadcrumbs and flour with gluten-free alternatives.
Use avocado or olive oil for a healthier fat option in frying the chicken.
Ensure chicken is pounded to an even thickness to promote even cooking and crispiness.
The dressing can be made ahead and stored in the refrigerator for up to 2 days.
Add fresh herbs like parsley or chives to the salad for extra flavor.
For a lighter meal, omit the bacon or substitute with turkey bacon.

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