Description
Crispy fried chicken breasts coated in a flavorful honey mustard breading served atop a fresh romaine lettuce salad packed with crunchy vegetables, crispy bacon, avocado, and a tangy honey mustard dressing. This satisfying salad combines protein and fresh produce for a delicious and hearty meal perfect for lunch or dinner.
Ingredients
Scale
For the 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, 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
Instructions
- Slice and Pound Chicken: Slice each chicken breast in half horizontally to create thinner cutlets, then gently pound each piece to about 1/4 inch thickness for even cooking and crispy coating adherence.
- Coat Chicken: Set up a breading station with separate bowls for flour mixed with salt and pepper, beaten eggs, and a mixture of panko breadcrumbs combined with grated parmesan cheese. Dip each chicken piece first in the flour, then the eggs, and finally coat well with the breadcrumb mixture.
- Cook Chicken: Heat neutral oil in a skillet over medium-high heat. Fry the breaded chicken pieces until golden brown, crispy, and cooked through, about 3-4 minutes per side. Remove and drain on paper towels if needed.
- Prepare Salad: On a large platter or salad bowl, combine chopped romaine lettuce, sliced cucumber, halved cherry tomatoes, crumbled cooked bacon, diced avocado, corn kernels, and thinly sliced red onion.
- Finish and Serve: Slice the crispy cooked chicken into strips or bite-sized pieces and arrange them over the salad. In a small bowl, whisk together olive oil, dijon mustard, honey, apple cider vinegar, lemon juice, minced garlic, salt, and pepper to make the honey mustard dressing. Drizzle the dressing over the salad and chicken just before serving.
Notes
- For extra crispiness, let the breaded chicken rest for 10 minutes before frying.
- You can bake the chicken at 400°F for 20-25 minutes as a healthier alternative to frying.
- Adjust the honey amount in the dressing to taste depending on preferred sweetness.
- Use fresh lemon juice for the best flavor in the dressing.
- This salad is best served immediately to keep the chicken crispy.
