Description

This Honey Mustard Crispy Chicken Salad features tender, crispy chicken breasts coated in a parmesan-panko crust, served on a fresh medley of romaine lettuce, cucumbers, cherry tomatoes, bacon, avocado, corn, and red onion. Tossed with a tangy homemade honey mustard dressing, it's a deliciously crunchy and flavorful salad perfect for a satisfying lunch or light dinner.

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) 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

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Instructions

Prep Chicken: Slice each chicken breast in half through the width to create four pieces. Pound each piece to 1/4 inch thickness using a meat pounder or rolling pin for even cooking.
Set Up Breading Station: In three wide bowls, combine flour with salt and pepper in the first. Whisk eggs in the second. Mix panko breadcrumbs and grated parmesan cheese in the third bowl.
Coat Chicken: Dredge each chicken piece in the flour mixture, coating both sides. Dip into the egg mixture and then thoroughly coat with the breadcrumb and parmesan mixture, pressing crumbs onto both sides.
Cook Chicken: Heat a large saucepan over medium-high heat and add the neutral oil. Once hot, fry two chicken pieces at a time for 4-5 minutes per side until golden and cooked through. Place cooked chicken on a paper towel–lined plate to drain. Repeat with remaining pieces.
Prepare Salad: Arrange chopped romaine lettuce on a large platter. Top with cucumbers, cherry tomatoes, crumbled bacon, diced avocado, corn, and sliced red onion.
Slice Chicken and Assemble: Slice the crispy chicken cutlets into strips, keeping the breast shape if preferred, and place them on top of the salad.
Make Dressing: In a glass measuring cup, whisk together olive oil, dijon mustard, honey, apple cider vinegar, lemon juice, minced garlic, salt, and pepper until emulsified.
Serve: Drizzle the honey mustard dressing over the salad right before serving for a fresh, flavorful finish.

Notes

For extra crispiness, press the panko mixture firmly onto the chicken to ensure it sticks well.
Use fresh lemon juice for the best tangy flavor in the dressing.
The salad can be served with the dressing on the side to prevent sogginess if preparing in advance.
Substitute bacon with turkey bacon or omit for a lower fat option.
To make this gluten-free, replace flour and panko with gluten-free alternatives.

Nutrition

Serving Size: 1 serving
Calories: 679 kcal
Sugar: 13 g
Sodium: 1261.6 mg
Fat: 36.9 g
Saturated Fat: 9.3 g
Unsaturated Fat: 26 g
Trans Fat: 0.2 g
Carbohydrates: 51.8 g
Fiber: 5.8 g
Protein: 35.7 g
Cholesterol: 137.8 mg