Honey Mustard Crispy Chicken Salad

Enjoy a salad that will satisfy! My crispy chicken salad recipe is made with diced avocado, crunchy bacon, and honey mustard dressing; it’s easy to prepare, super flavorful, and full of nourishing ingredients – what else could you ask for?

A Quick Look

• Recipe Name: Honey Mustard Crispy Chicken Salad
• Ready In: 60 minutes
• Serves: 8 servings
• Main Ingredients: Salad, chicken breasts, flour, salt, pepper, eggs, panko breadcrumb, grated parmesan cheese
• Why You'll Love It: This honey mustard crispy chicken salad combines crunchy breaded chicken, fresh greens, vegetables, and a homemade honey mustard dressing for a meal that's both hearty and refreshing. The crispy chicken adds plenty of texture and protein, while the sweet and tangy dressing ties everything together with classic honey mustard flavor in every bite.

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Crispy chicken salad with honey mustard

When it comes to salads, the more, the better.

If you’re satisfied with some simple greens and olive oil, that’s great! But I need my salads to have a little more “oomph” to them. 

Case in point – my crispy chicken salad. 

This salad is packed full of all the fixings like fresh diced tomatoes, crunchy bacon, and avocado, drizzled with a sweet honey mustard dressing. 

And for the pièce de résistance, I top it with panko-crusted chicken breast.

The results are this incredible mixture of texture and flavor with every bite. Best of all, it’s a salad that will actually satisfy you (a must-have in all of my salad recipes). 

Ingredients needed

Here’s a little bit about everything that goes into my crispy chicken salad with honey mustard dressing.

Crispy chicken salad ingredients

• Chicken breasts: I use 2 large chicken breasts to top this salad (about 1.5 lbs). This makes the dish super hearty and gives great protein content. 
• Flour: This recipe calls for 1 cup of flour to bread our crispy chicken breasts. 
• Salt and pepper: The chicken is seasoned simply with ½ teaspoon each of salt and pepper. 
• Eggs: I also use two eggs to help our crispy coating stick to the chicken.
• Panko breadcrumb: 2 cups of breadcrumbs make the chicken extra crunchy.
• Parmesan cheese: The secret ingredient in our crispy chicken coating is 1 cup of grated parmesan cheese. I love the slightly nutty flavor it brings. 
• Neutral oil: To fry the chicken, use ¼ cup neutral oil like vegetable oil, avocado oil, or smooth olive oil.
• Romaine lettuce: The base of our salad is 1 large head of chopped romaine. 
• Cucumber: 2 cups of halved and sliced cucumber give this salad a fresh crunch. 
• Cherry tomatoes: 3 cups halved cherry tomatoes are bright and slightly acidic. 
• Bacon: 8 strips of cooked and crumbled bacon give this salad a smoky indulgence. 
• Avocado: 1 diced avocado provides bonus healthy fats.
• Corn: I use 1 cup for a light sweetness. 
• Red onion: Finally, ¼ cup thinly sliced red onion gives the salad a peppery tang!

Honey mustard dressing ingredients

• Olive oil: The base of this dressing is ¼ cup olive oil (use good quality!). 
• Dijon mustard: 3 tablespoon of Dijon mustard makes a major punch. 
• Honey: 3 tablespoon of honey balances the sharp mustard flavor for a balanced and lightly sweet dressing. 
• Apple cider vinegar: I use apple cider vinegar for extra tartness. This recipe calls for 2 tbsp.
• Lemon: For a last bit of acidity, this dressing includes the juice of 1 lemon. 
• Garlic: Garlic is a salad dressing must! I use one minced clove in this recipe.
• Salt and pepper: 1 teaspoon salt and ½ teaspoon pepper enhance all of the dressing ingredients.

Kitchen tools required

To complete your honey mustard chicken salad, you’ll need to gather a few kitchen essentials. 

• Kitchen knife 
• Cutting board
• Meat pounder or rolling pin
• 3 wide-rimmed mixing bowls
• Whisk
• Large saucepan
• Paper towel
• Large platter or serving bowl
• Glass measuring cup

Also, collect measuring cups, including 1 cup, ¼ cup, 1 tbsp, 1 tsp, and ½ tsp. 

How to make honey mustard crispy chicken salad

Let's get cooking! My crispy chicken salad recipe is simple to make and great for a healthy weeknight dinner.

Prepare the chicken

The first step in this honey mustard chicken salad is to prepare your chicken.

Start by cutting the chicken breasts in half widthwise. Then, use a meat pounder or rolling pin to pound each chicken piece to ¼” thick. 

Next, set up a station with three wide-rimmed bowls.

In the first bowl, add and mix flour, salt, and pepper. In the second bowl, whisk your eggs. Finally, in the third bowl, mix panko and parmesan cheese. 

With your assembly line formed, coat your chicken breast pieces in flour, then egg, then the breadcrumb mixture. Ensure you’re pressing firmly into the breadcrumbs to cover the entire surface of the chicken. 

Add oil to a large saucepan and heat over medium-high heat. Once hot, cook your chicken breasts, two pieces at a time. 

Cook for 4-5 minutes on each side, then transfer to a paper towel-lined plate to help soak up any excess oil.

Prepare the salad

With our chicken prepped, it’s time to assemble!

Add chopped romaine to a large platter or serving bowl along with cucumbers, tomatoes, bacon, avocado, red onion, and corn. 

Slice your crispy chicken breasts and add them to the top.

Finally, add all dressing ingredients to a glass measuring cup, including olive oil, dijon mustard, honey, apple cider vinegar, lemon juice, garlic, salt, and pepper. Whisk well, then pour over your salad and enjoy!

Recipe tips

Below are some common crispy chicken salad questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!

Serving crispy chicken salad 

The best part of this crispy chicken salad recipe is that it’s a complete meal rather than a side dish. 

It’s well-balanced and made with nutritious vegetables, a crispy protein source, and healthy fats from avocado and olive oil. 

If you want a little extra satiety, you can always add a cup of brown rice or quinoa as a base to this salad. 

Salad dressing variations

This salad base would be absolutely delicious, with a variety of dressing options. If you’re pinched for time and want a store-bought dressing, try:

• Avocado lime
• Lemon herb vinaigrette
• Balsamic vinaigrette
• Ranch
• Poppyseed dressing

Storing leftovers

If you’d like to make this recipe ahead of time, I recommend prepping and storing your components in separate air-tight containers.

Keep your crispy bacon, chicken, and salad dressing in separate containers. Then, mix right before you’re ready to enjoy. 

Finally, I recommend slicing your avocado immediately before eating, as it will brown quickly. 

If you liked this recipe, you’ll want to try these!

Salad lovers will adore any of these tasty (and nutritious) meal ideas:

• Mediterranean Chickpea Salad
• BLT Chicken Salad
• Greek Cucumber Tomato Feta Salad
• Pear and Blue Cheese Walnut Salad
• Cashew Crunch Salad With Sesame Dressing

Recipe by Erin Morrissey and Photos by The Mindful Hapa

Erin Antoniak

Honey Mustard Crispy Chicken Salad

5 from 10 votes

This honey mustard crispy chicken salad combines crunchy breaded chicken, fresh greens, vegetables, and a homemade honey mustard dressing for a meal that's both hearty and refreshing. The crispy chicken adds plenty of texture and protein, while the sweet and tangy dressing ties everything together with classic honey mustard flavor in every bite.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: dinner, lunch, meal-prep, Salad

Cuisine: American

Calories: 510

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

Salad

• 2 large chicken breasts ~1.5lbs
• 1 cup flour
• ½ teaspoon salt
• ½ teaspoon pepper
• 2 eggs
• 2 cups panko breadcrumb
• 1 cup grated parmesan cheese
• ¼ cup neutral oil with more as needed (vegetable, smooth olive oil, avocado oil)
• 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
• ¼ red onion sliced thin

Dressing:

• ¼ cup olive oil
• 3 tablespoon dijon mustard
• 3 tablespoon honey
• 2 tablespoon apple cider vinegar
• juice of 1 lemon
• 1 clove garlic minced
• 1 teaspoon salt
• ½ teaspoon pepper

Method

 

1. Slice chicken in half through the width, like butterflying but cutting all the way through.
2. Pound each of the 4 chicken pieces into ¼ inch thick using a meat pounder or rolling pin.
3. Set up a station in three wide bowls. In the first bowl, mix the flour and salt and pepper. In the second bowl, whisk both eggs. In the third bowl, mix together the panko and parmesan cheese.
4. Coat each chicken breast evenly in flour on both sides, then dip the chicken breasts into the egg mixture and coat well. After the egg mixture, dip into the breadcrumb mixture and coat very well, pressing into breadcrumbs and covering the whole surface of chicken on both sides. Repeat until all chicken has been coated.
5. Heat a large saucepan over medium-high heat and add the oil.
6. Once hot, add two chicken breasts at a time, cooking for 4-5 minutes on each side. Set chicken breasts aside on paper towel lined plate and repeat until all are cooked.
7. Prepare salad by adding lettuce to a large platter. Add cucumbers, tomatoes, bacon, avocado, corn and red onion. Slice chicken cutlets and add to top, I like to keep them in the breast shape but just sliced.
8. Whisk together all of the dressing ingredients in a glass measuring cup. Pour over salad and serve!

Nutrition

Calories: 510kcalCarbohydrates: 41gProtein: 26gFat: 28gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 96mgSodium: 1052mgPotassium: 698mgFiber: 4gSugar: 11gVitamin A: 882IUVitamin C: 19mgCalcium: 173mgIron: 3mg

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