Description

This Honey Mustard Crispy Chicken Salad combines tender, golden-fried chicken breasts coated in a crunchy parmesan and panko crust, served atop a fresh bed of romaine lettuce, cherry tomatoes, cucumber, avocado, bacon, corn, and red onion. Tossed with a tangy and sweet honey mustard dressing, this vibrant salad is perfect for a satisfying lunch or dinner, offering a delightful balance of textures and flavors.

Ingredients

For the Crispy Chicken

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

For the 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

For the 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

Cook Mode Prevent your screen from going dark

Instructions

Slice and Pound Chicken: Slice each chicken breast in half horizontally to create thinner cutlets. Use a meat mallet or rolling pin to pound each piece evenly to about 1/4 inch thickness to ensure even cooking and tenderness.
Coat Chicken: Prepare three shallow dishes: one with flour seasoned with salt and pepper, one with beaten eggs, and one with a mixture of panko breadcrumbs and grated parmesan cheese. Dredge each chicken cutlet first in the flour, then dip into the egg, and finally coat thoroughly with the panko and parmesan mixture.
Cook Chicken: Heat the neutral oil in a large skillet over medium-high heat. Fry the breaded chicken cutlets in batches, adding more oil if needed, until they are golden brown, crispy, and cooked through, about 3-4 minutes per side. Transfer cooked chicken to a paper towel-lined plate to drain excess oil.
Prepare Salad: On a large serving platter or bowl, assemble the chopped romaine lettuce, halved cucumbers, halved cherry tomatoes, crumbled bacon, diced avocado, corn, and thinly sliced red onion. Toss gently to combine if desired.
Make Dressing and Finish: In a small bowl, whisk together olive oil, dijon mustard, honey, apple cider vinegar, lemon juice, minced garlic, salt, and pepper until emulsified. Slice the fried chicken into strips and arrange on top of the salad. Drizzle the honey mustard dressing evenly over the salad and chicken just before serving.

Notes

For extra crispiness, press the breadcrumb mixture firmly onto the chicken before frying.
You can substitute grilled chicken if you prefer a lighter option, but frying gives the best texture.
Use fresh lemon juice for brighter dressing flavor.
Store leftover dressing separately in the refrigerator and stir well before using.
If you want to make this gluten-free, substitute the flour and panko breadcrumbs with gluten-free alternatives.