Name: Honey Mustard Crispy Chicken Salad Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1 pound boneless, skinless chicken breasts; 1/2 cup buttermilk; 1 cup panko breadcrumbs; 1/2 cup all-purpose flour; 1/2 teaspoon garlic powder; 1/2 teaspoon paprika; Salt and black pepper to taste; 2 tablespoons olive oil (for frying or spraying if baking/air frying); 4 cups mixed salad greens; 1 cup cherry tomatoes (halved); 1/2 cup shredded carrots; 1/2 cucumber (sliced); 1/4 cup red onion (thinly sliced); 1/4 cup shredded cheddar cheese; 1/4 cup Dijon mustard; 3 tablespoons honey; 2 tablespoons mayonnaise or Greek yogurt; 1 tablespoon apple cider vinegar; Salt and pepper to taste

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If you’re ready for a salad that eats like a meal and delivers a serious crunch, the Honey Mustard Crispy Chicken Salad Recipe is exactly what you need in your dinner rotation. Crisp, golden chicken strips crown a vibrant bowl of greens, colorful veggies, a shower of cheddar, and a drizzle of creamy-sweet honey mustard dressing. Every bite is packed with flavor and texture, making this a truly special dish you’ll crave all week long. Trust me, your salads are about to level up!

Honey Mustard Crispy Chicken Salad Recipe - Recipe Image

Ingredients You’ll Need

This recipe celebrates simple, everyday ingredients, but don’t let the basics fool you—they each play a starring role, providing the ideal balance of savory, sweet, crisp, and creamy. Here’s why every item matters:

Chicken breasts: Boneless, skinless, and sliced into strips, chicken is the hearty, protein-packed star of this salad.
Buttermilk: Tenderizes the chicken and adds a slight tang that makes your crispy coating cling perfectly.
Panko breadcrumbs: Japanese-style crumbs guarantee that signature super crunch!
All-purpose flour: Helps the coating adhere and ensures an even, golden finish on every strip.
Garlic powder: Gives subtle depth and umami to the breading.
Paprika: Adds warmth and a gentle smoky undertone to the chicken coating.
Salt and black pepper: Essential for seasoning the chicken and the coating—don’t be shy!
Mixed salad greens: The fresh, crisp foundation of your salad—choose a mix for color and texture.
Cherry tomatoes: Bring juicy sweetness and vibrant pops of color.
Shredded carrots: Offer crunch and an earthy, fresh sweetness that brightens the bowl.
Cucumber: Cool, refreshing slices balance the richness of the chicken.
Red onion: Thinly sliced, for just the right amount of zingy bite.
Shredded cheddar cheese: Melty, sharp cheddar elevates every forkful without overpowering.
Olive oil: For frying, baking, or air frying, this helps your chicken get irresistibly golden and crispy.
Dijon mustard: For the dressing, brings zip, depth, and classic tangy flavor.
Honey: Adds natural sweetness and that signature glossy finish to the dressing.
Mayonnaise or Greek yogurt: Makes the dressing creamy and adds body—choose Greek yogurt for a lighter twist.
Apple cider vinegar: Bright acidity balances the sweetness in your honey mustard.
Extra salt and pepper: Adjusts seasoning in your dressing to perfection.

How to Make Honey Mustard Crispy Chicken Salad Recipe

Step 1: Prep and Marinate the Chicken

Start by pounding the chicken breasts to an even thickness. This way, they cook evenly and stay juicy throughout. Slice the chicken into strips, then let them soak in a bath of buttermilk for at least 30 minutes. If you have time, marinate longer or overnight in the fridge—your chicken will be extra tender and flavorful.

Step 2: Bread the Chicken

While your chicken is soaking, mix together the panko breadcrumbs, flour, garlic powder, paprika, and a generous pinch of salt and black pepper in a shallow dish. Remove each chicken strip from the buttermilk, let any excess drip off, then dredge it thoroughly in the breadcrumb mixture. This is when your hands get a little messy, but it’s totally worth it for that ultra-crisp coating!

Step 3: Cook the Chicken—Your Way

For ultimate flexibility, you can pan-fry, bake, or air-fry the crispy chicken. To pan-fry, heat olive oil in a skillet and fry each piece for 3–4 minutes per side, until beautifully golden and cooked through. Baking? Place them on a lined baking sheet, spritz with oil, and bake at 400°F for 18–20 minutes—flip halfway for even browning. Using an air fryer? Set it to 375°F and cook for 12–14 minutes, flipping once. Each method delivers satisfying crunch with just a touch of oil!

Step 4: Make the Honey Mustard Dressing

This homemade honey mustard dressing is where the magic happens. Whisk Dijon mustard, honey, mayonnaise (or Greek yogurt), apple cider vinegar, plus a sprinkle of salt and pepper until smooth. Taste and adjust as needed—it should be creamy, sweet, tangy, and totally irresistible. If you’re short on time, store-bought dressing is fine, but homemade really shines.

Step 5: Assemble the Honey Mustard Crispy Chicken Salad Recipe

Now comes the fun part! Start with a bed of mixed salad greens, then layer on cherry tomatoes, carrots, cucumber, red onion, and a handful of shredded cheddar. Top with your just-cooked crispy chicken strips (still warm is the best!). Drizzle everything generously with that luscious honey mustard dressing and get ready for rave reviews.

How to Serve Honey Mustard Crispy Chicken Salad Recipe

Garnishes

For a final flourish, try a sprinkle of extra cheddar, some sliced avocado, or maybe a few crunchy croutons on top. Fresh herbs like chopped parsley or a grind of black pepper add color and brighten up every bite. For an extra treat, nestle in a hard-boiled egg or scatter some toasted seeds for extra crunch.

Side Dishes

This salad is hearty on its own, but you can round out the meal with a side of warm crusty bread or a light cup of soup, like tomato basil or a simple vegetable broth. If you’re feeling indulgent, a handful of baked sweet potato fries on the side is pure comfort food heaven alongside your Honey Mustard Crispy Chicken Salad Recipe.

Creative Ways to Present

Spoil your family or guests by serving the salad in wide, shallow bowls, so every ingredient is showcased. For meal prep or lunchboxes, layer the veggies first, pack the chicken and dressing on the side, then assemble fresh at lunchtime. You can also skewer the chicken strips for a party platter, or create lettuce wraps for a fun, handheld variation.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the salad components separately for best results. Place the crispy chicken in an airtight container in the fridge, keep your veggies and cheese in another, and refrigerate the honey mustard dressing in a jar or small container. This way, nothing gets soggy and everything tastes fresh when you’re ready to enjoy again.

Freezing

You can freeze the cooked chicken strips after they’ve cooled. Lay them flat on a baking sheet to freeze individually before transferring to a zip-top bag or airtight container. They’ll keep well for up to 2 months. When ready, you can reheat straight from the freezer for a speedy salad upgrade anytime!

Reheating

To get that signature crisp back, reheat chicken strips in the oven or toaster oven at 350°F for 10–12 minutes, or air fry at 350°F for 4–6 minutes. Avoid microwaving, as the breading may turn soggy. Toss the fresh veggies and cheese just before serving, then top with warm chicken and drizzle with the reserved honey mustard dressing for an easy, delicious lunch or dinner re-do.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are naturally juicy and flavorful, and they work beautifully in the Honey Mustard Crispy Chicken Salad Recipe. Just trim any excess fat and follow the same steps for marinating, coating, and cooking.

Can I make this salad gluten-free?

Yes, just substitute gluten-free panko and a cup-for-cup gluten-free flour blend for the breading. Everything else in the recipe is already gluten-free, so you’ll still get that same irresistible crunch and flavor.

How can I make this salad lighter?

For a lighter version, use Greek yogurt in the honey mustard dressing and bake or air-fry the chicken instead of pan-frying. You could also reduce the amount of cheese, or add more veggies like spinach or bell pepper for extra volume and nutrients with fewer calories.

What’s the best way to meal-prep this recipe?

Prepare and cool the crispy chicken in advance, store veggies and cheese in separate containers, and keep the honey mustard dressing in a jar. Layer everything just before serving to keep the salad crisp and the chicken crunchy. The Honey Mustard Crispy Chicken Salad Recipe holds up well for a few days in the fridge when stored this way.

Can I double the dressing?

Definitely! The honey mustard dressing is irresistible and keeps well in the fridge for up to a week. Double or triple the batch and enjoy drizzling it on grain bowls, roasted veggies, sandwiches, and of course, repeat rounds of this scrumptious salad.

Final Thoughts

Once you taste how easy and satisfying the Honey Mustard Crispy Chicken Salad Recipe is, you’ll want to make it again and again. It’s a real showstopper for busy weeknights, meal prep, or casual gatherings—so don’t be surprised if it becomes a fast favorite in your kitchen. Time to give salad night a serious upgrade—try it out and let your taste buds celebrate!

Honey Mustard Crispy Chicken Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 26 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Honey Mustard Crispy Chicken Salad Recipe combines tender, crispy chicken with a delightful mix of fresh greens, colorful vegetables, and a tangy honey mustard dressing. A perfect balance of flavors and textures in every bite!

Ingredients

Scale

For the Chicken:

1 pound boneless, skinless chicken breasts
1/2 cup buttermilk
1 cup panko breadcrumbs
1/2 cup all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Salt and black pepper to taste
2 tablespoons olive oil (for frying or spraying if baking/air frying)

For the Salad:

4 cups mixed salad greens
1 cup cherry tomatoes (halved)
1/2 cup shredded carrots
1/2 cucumber (sliced)
1/4 cup red onion (thinly sliced)
1/4 cup shredded cheddar cheese

For the Honey Mustard Dressing:

1/4 cup Dijon mustard
3 tablespoons honey
2 tablespoons mayonnaise or Greek yogurt
1 tablespoon apple cider vinegar
Salt and pepper to taste

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Instructions

Prepare the Chicken: Pound chicken breasts to even thickness and slice into strips. Soak chicken in buttermilk for at least 30 minutes. Coat chicken in breadcrumb mixture.
Cook the Chicken: Pan-fry for 3–4 minutes per side, bake at 400°F for 18–20 minutes, or air-fry at 375°F for 12–14 minutes.
Make the Dressing: Whisk together all dressing ingredients.
Assemble the Salad: Layer greens, tomatoes, carrots, cucumber, onion, and cheese. Top with crispy chicken and drizzle with dressing.