Crispy Chicken Salad with Honey Mustard
Ingredients
- For the Salad
- 2 large chicken breasts
- ½ cup all-purpose flour
- 1 teaspoon paprika
- Salt and black pepper to taste
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- ½ cucumber, sliced
- ¼ red onion, thinly sliced
- ¼ cup shredded carrots
- For the Honey Mustard Dressing
- 3 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 teaspoon apple cider vinegar
- Salt and black pepper to taste
- Optional Toppings
- Croutons
- Sliced almonds or pecans
- Avocado slices
Instructions
- Prepare the Chicken : Flatten chicken breasts to even thickness. Season flour with paprika, salt, and pepper. Dredge chicken in flour, then dip in beaten eggs, and coat with panko breadcrumbs.
- Cook the Chicken : Heat oil in a skillet over medium heat. Fry chicken until golden brown and cooked through, about 4–5 minutes per side. Drain on paper towels and slice.
- Prepare the Dressing : Whisk together mayonnaise, Dijon mustard, honey, vinegar, salt, and pepper until smooth.
- Assemble the Salad : Arrange salad greens, cherry tomatoes, cucumber, red onion, and carrots on a large platter. Top with sliced crispy chicken and drizzle with honey mustard dressing. Add optional toppings as desired.