Salads

Honey Mustard Crispy Chicken Salad

Name: Honey Mustard Crispy Chicken Salad
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8 servings
Ingredients: 2 large chicken breasts (~1.5lbs); 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, with more as needed (vegetable, smooth olive oil, avocado oil); 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; 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

8 servings

servings

30 minutes

active time

1 hour

total time

Start Cooking

Ingredients

2 large chicken breasts (~1.5lbs)

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, with more as needed (vegetable, smooth olive oil, avocado oil)

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

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

Directions

Slice chicken in half through the width, like butterflying but cutting all the way through.

Pound each of the 4 chicken pieces into 1/4 inch thick using a meat pounder or rolling pin.

Set up a station in three wide bowls. In the first bowl, mix the flour and salt and pepper. In the second bowl, whisk both eggs. In the third bowl, mix together the panko and parmesan cheese.

Coat each chicken breast evenly in flour on both sides, then dip the chicken breasts into the egg mixture and coat well. After the egg mixture, dip into the breadcrumb mixture and coat very well, pressing into breadcrumbs and covering the whole surface of chicken on both sides. Repeat until all chicken has been coated.

Heat a large saucepan over medium-high heat and add the oil.

Once hot, add two chicken breasts at a time, cooking for 4-5 minutes on each side. Set chicken breasts aside on paper towel lined plate and repeat until all are cooked.

Prepare salad by adding lettuce to a large platter. Add cucumbers, tomatoes, bacon, avocado, corn and red onion. Slice chicken cutlets and add to top, I like to keep them in the breast shape but just sliced.

Whisk together all of the dressing ingredients in a glass measuring cup. Pour over salad and serve!

Nutrition

Serving Size

Calories

679

Total Fat

36.9 g

Saturated Fat

9.3 g

Unsaturated Fat

Trans Fat

0.2 g

Cholesterol

137.8 mg

Sodium

1261.6 mg

Total Carbohydrate

51.8 g

Dietary Fiber

5.8 g

Total Sugars

13 g

Protein

35.7 g