Description
This Honey Mustard Crispy Chicken Salad Recipe combines crunchy fried chicken with a mix of fresh vegetables and a tangy honey mustard dressing for a satisfying meal.
Ingredients
Scale
For the Fried Chicken:
- 1 pound boneless skinless chicken breasts
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional)
- 2 eggs, beaten
- 1 1/2 cups panko breadcrumbs
- vegetable oil for frying
For the Salad:
- 6 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
- 1/2 red onion, thinly sliced
- 1/2 cup shredded carrots
- 1/2 cup shredded cheddar cheese
- 1/4 cup crispy bacon crumbles
For the Honey Mustard Dressing:
- 1/4 cup honey
- 3 tablespoons Dijon mustard
- 2 tablespoons mayonnaise
- 1 tablespoon apple cider vinegar
- salt and black pepper to taste
Instructions
- Prepare the Chicken: Pound chicken breasts to even thickness, marinate in buttermilk, dredge in seasoned flour, egg wash, and breadcrumbs. Fry until golden brown.
- Make the Dressing: Whisk together honey, Dijon mustard, mayonnaise, vinegar, salt, and pepper.
- Assemble the Salad: Layer greens, tomatoes, cucumber, onion, carrots, cheese, bacon, and crispy chicken. Drizzle with dressing before serving.
Notes
- For a lighter version, bake the breaded chicken at 400°F for 20–25 minutes instead of frying.
- Substitute grilled chicken if preferred.
- The dressing can be made ahead and refrigerated for up to 5 days.
Nutrition
- Serving Size: 1 large salad
- Calories: 620
- Sugar: 15 g
- Sodium: 940 mg
- Fat: 32 g
- Saturated Fat: 8 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 125 mg
