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
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.
Notes
- Add sliced avocado or hard-boiled eggs for extra protein.
- Homemade dressing enhances the freshness of the salad.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Pan-Fried, Baked, or Air-Fried
- Cuisine: American
Nutrition
- Serving Size: 1 salad
- Calories: 450
- Sugar: 10g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 75mg
