Crispy Chicken Salad
Servings: 4 Servings
Ingredients
Honey Mustard Dressing
- ¼ cup honey
- 2 tablespoons whole grain mustard
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 1 tablespoons freshly squeezed lemon juice
- 1 teaspoon garlic powder
Chicken
- vegetable oil for pan frying
- 1 cup panko breadcrumbs
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt divided
- ¼ teaspoon pepper divided
- 1 boneless skinless chicken breasts boneless, skinless (pounded thin)
- ¼ cup all-purpose flour
- 1 large egg beaten
Salad
- 1 head lettuce washed and roughly chopped
- 2 ounces blue cheese crumbles
- ½ pound bacon cooked and crumbled
- 3 large eggs hard boiled
- 1 large avocado sliced
- 1 cup golden sweet corn *See note
- ½ cup cherry tomatoes
- 1 small cucumber sliced
- ½ cup purple onion thinly sliced
Instructions
For the Honey Mustard Dressing:
- Whisk together the honey, both varieties of mustard, olive oil, lemon juice, and garlic powder. Cover the bowl, and transfer to the refrigerator to chill for at least 10-15 minutes while you prepare the salad.¼ cup honey, 2 tablespoons whole grain mustard, 2 tablespoons Dijon mustard, 2 tablespoons olive oil, 1 tablespoons freshly squeezed lemon juice, 1 teaspoon garlic powder
For the Chicken:
- Pour the oil into a heavy bottomed skillet until it reaches ½-inch to 1 inch high. Heat the oil over medium to medium-high heat until it maintains a temperature of 300°F to 325°F.vegetable oil
- Place the Panko breadcrumbs, paprika, garlic powder, onion powder, and most of the salt and pepper into a shallow dish. Save a sprinkle of salt and pepper to season the chicken. Place the flour in a second shallow dish and the beaten egg into a third shallow dish.1 cup panko breadcrumbs, ½ teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon pepper
- Sprinkle both sides of the chicken with salt and pepper. Then, dredge both sides into the flour and gently shake off the excess.½ teaspoon salt, ¼ teaspoon pepper, 1 boneless skinless chicken breasts, ¼ cup all-purpose flour
- Next, dip the chicken into the egg and allow the excess to drip back into the bowl.1 large egg
- Last, place the chicken into seasoned Panko breadcrumbs and generously coat both sides. Pat the breadcrumbs into the chicken to ensure they stick.
- Use metal tongs or a spatula to carefully place the chicken into the hot oil, and cook for 4-6 minutes per side depending on thickness. The chicken is done when an instant read thermometer inserted into the thickest part of the chicken registers 165°F. The outside should be golden brown and crispy and the juices should run clear.
- Remove the chicken from the pan to a waiting wire rack with paper towels underneath. Let the chicken rest for 5-10 minutes before slicing.
For the Salad:
- Arrange the salad ingredients on a large serving platter or 4 individual plates.1 head lettuce, 2 ounces blue cheese crumbles, ½ pound bacon, 3 large eggs, 1 large avocado, 1 cup golden sweet corn, ½ cup cherry tomatoes
- Top with the sliced chicken and drizzle with honey mustard, sprinkle with bleu cheese crumbles. Serve with extra dressing on the side.
- Serve immediately. See post for storage instructions.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 small salad (1/4 of the recipe). Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
*Doubling or tripling this recipe has not been tested. Therefore, we can not guarantee the outcome of adjusting the ingredients.
*Photos courtesy of Julia from The Yummy Bowl.
Nutrition Facts
Crispy Chicken Salad
Serving Size
1 small salad
Amount per Serving
Calories
880
% Daily Value*
Fat
48
g
74
%
Saturated Fat
14
g
70
%
Polyunsaturated Fat
30
g
Cholesterol
279
mg
93
%
Sodium
1975
mg
82
%
Carbohydrates
69
g
23
%
Fiber
11
g
44
%
Sugar
26
g
29
%
Protein
48
g
96
%
* Percent Daily Values are based on a 2000 calorie diet.
