Honey Mustard Crispy Chicken Salad Recipe

If you’re looking for a salad that’s as hearty as it is irresistible, Honey Mustard Crispy Chicken Salad is about to become your newest obsession. Picture this: extra-crispy chicken strips, golden and juicy, nestled on a bed of fresh greens, sweet cherry tomatoes, and creamy avocado, all drizzled with a ridiculously good homemade honey mustard dressing. This isn’t just a salad; it’s a complete meal that hits all the right notes—crunchy, creamy, savory, tangy, and a tiny bit sweet. Every bite is a little celebration of flavors, and whether you serve it for lunch or dinner, it’s guaranteed to satisfy your comfort food cravings while still keeping things fresh.

Honey Mustard Crispy Chicken Salad Recipe - Recipe Image

Ingredients You’ll Need

This Honey Mustard Crispy Chicken Salad shines because of its simple, colorful ingredients—each one brings its own flair to the table. From the panko-breaded chicken to the zesty dressing and all those veggie toppings, nothing here is fussy but everything is essential for maximum taste and texture.

  • Chicken breasts: Sliced into strips, they fry up juicy on the inside and crisp on the outside.
  • Buttermilk: The secret to ultra-tender chicken—marinating keeps every bite succulent.
  • All-purpose flour: Forms the base layer for that shatteringly good crispy coating.
  • Panko breadcrumbs: Adds extra crunch you can hear and taste in every forkful.
  • Garlic powder: For savory depth that seasons both the crust and the chicken itself.
  • Paprika: Delivers gentle warmth and a pop of appetizing color.
  • Salt: Essential for bringing all the flavors to life—don’t skip it!
  • Black pepper: Balances the coating with just the right zing.
  • Vegetable oil: Neutral flavor and high smoke point makes for perfect frying.
  • Mixed salad greens: A crisp, fresh canvas for all the good stuff on top.
  • Cherry tomatoes: Sweet, juicy bursts that brighten up every bite.
  • Shredded carrots: Bring a touch of sweetness and a satisfying crunch.
  • Avocado: Adds creamy richness that pairs perfectly with the tangy dressing.
  • Red onion: Thinly sliced for sharp, savory contrast and color.
  • Mayonnaise (for dressing): Makes your honey mustard dressing smooth and velvety.
  • Dijon mustard: Lends a sharp, sophisticated kick.
  • Yellow mustard: Keeps the dressing classic, tangy, and bright.
  • Honey: Balances the tang with just the right amount of sweetness.
  • Apple cider vinegar: Adds a gentle tartness that wakes up your taste buds.
  • Salt and pepper (for dressing): Rounds out all the flavors for a perfect finish.

How to Make Honey Mustard Crispy Chicken Salad

Step 1: Marinate the Chicken

Start by soaking your sliced chicken breasts in buttermilk for at least 30 minutes. This step isn’t just about flavor—it’s all about tenderness! The buttermilk works its magic to ensure that every piece of chicken in your Honey Mustard Crispy Chicken Salad is juicy, flavorful, and totally irresistible.

Step 2: Dredge for That Crunch

Mix together flour, panko, garlic powder, paprika, salt, and pepper in a shallow dish. Lift each chicken strip from the buttermilk, letting excess drip off, and dredge thoroughly in this dreamy coating. The blend of panko and flour is the secret to achieving the iconic crunch the salad is known for.

Step 3: Time to Fry

Pour about half an inch of oil into a large skillet and heat over medium-high. Fry the chicken strips in batches—3 to 4 minutes per side—until they’re gloriously golden and cooked through. Drain on paper towels for a bite that’s crisp without feeling greasy, setting the stage for the ultimate salad.

Step 4: Whisk Up the Honey Mustard Dressing

In a small bowl, blend together mayonnaise, Dijon and yellow mustards, honey, apple cider vinegar, and a dash of salt and pepper. This dressing is creamy, zippy, and perfectly sweet—a highlight that ties all the other flavors together in your Honey Mustard Crispy Chicken Salad.

Step 5: Assemble Your Salad

Arrange your mixed greens on plates and top with halved cherry tomatoes, shredded carrots, avocado slices, and red onion. Nestle the crispy chicken strips right on top, then drizzle generously with your homemade honey mustard dressing. Every forkful is layered with texture, color, and flavor—just the way a great salad should be.

How to Serve Honey Mustard Crispy Chicken Salad

Honey Mustard Crispy Chicken Salad Recipe - Recipe Image

Garnishes

Finish your salad with a sprinkle of freshly cracked black pepper, a handful of fresh herbs (like parsley or chives), or even a scattering of extra panko breadcrumbs for a playful crunch. A light squeeze of lemon brightens things up, making your Honey Mustard Crispy Chicken Salad look and taste restaurant-worthy.

Side Dishes

Round out your meal with a warm slice of crusty bread, baked sweet potato fries, or a cool and creamy coleslaw. These sides stand up beautifully to the hearty nature of the salad while keeping the meal light and satisfying. If you want to double down on veggies, a simple cucumber salad is perfect alongside.

Creative Ways to Present

You can pile everything on a big family-style platter for a stunning showstopper, or serve in large individual bowls for a colorful main course. For parties, build mini versions in individual cups or jars—add dressing at the bottom and stack everything on top for a modern, mess-free take on Honey Mustard Crispy Chicken Salad.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Honey Mustard Crispy Chicken Salad, keep the chicken, veggies, and dressing separate for best results. Store the crispy chicken in an airtight container in the fridge for up to 2 days, and keep the dressing chilled for up to 3 days. Simply assemble just before serving so the greens stay crisp and fresh.

Freezing

The chicken strips freeze beautifully! After frying and cooling, arrange them in a single layer in a freezer-safe container. Freeze for up to 2 months. While the salad ingredients themselves aren’t freezer-friendly, having chicken ready to go makes meal prep a breeze for your next Honey Mustard Crispy Chicken Salad fix.

Reheating

To re-crisp the chicken, reheat in a 400°F (200°C) oven for about 10 minutes or pop them in an air fryer for a few minutes. This brings back that signature crunch, making your leftovers taste freshly made without the need for extra oil or fuss.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs add even more flavor and juiciness. Just slice them into strips and proceed as written—the result is just as fantastic in this Honey Mustard Crispy Chicken Salad.

What’s the best way to make this salad lighter?

If you’re looking to lighten things up, simply grill or bake the chicken strips instead of frying. They’ll still soak up plenty of flavor from the buttermilk marinade and pair perfectly with the honey mustard dressing.

Is there a dairy-free option for the marinade?

You can swap the buttermilk for a non-dairy milk mixed with a splash of lemon juice or vinegar—this makes the marinade tangy and effective for tenderizing without dairy.

Can the honey mustard dressing be made ahead of time?

Definitely! Whip up the dressing and store it in a jar in the fridge for up to 3 days. Just give it a quick shake before drizzling over your Honey Mustard Crispy Chicken Salad.

How do I keep the chicken crispy if packing for lunch?

Let the cooked chicken cool completely, then store separately from the greens and dressing. Reheat quickly in the oven or air fryer at work (if possible), then assemble just before eating for a crisp, fresh-tasting salad anywhere.

Final Thoughts

This Honey Mustard Crispy Chicken Salad isn’t just a meal—it’s an experience, full of crunch, flavor, and color. I can’t wait for you to try it and make it your own. Gather your favorite ingredients, whip up that irresistible dressing, and get ready for a seriously satisfying salad that will brighten up any day. Give it a go and savor every crunchy, tangy, creamy bite!

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Honey Mustard Crispy Chicken Salad Recipe

Honey Mustard Crispy Chicken Salad Recipe


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4.5 from 23 reviews

  • Author: admin
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Non-Vegetarian

Description

A delightful and satisfying Honey Mustard Crispy Chicken Salad recipe that combines crispy fried chicken with fresh greens and a tangy honey mustard dressing. Perfect for a quick and flavorful meal.


Ingredients

Scale

For the Crispy Chicken:

  • 1 pound boneless skinless chicken breasts, sliced into strips
  • ½ cup buttermilk
  • ¾ cup all-purpose flour
  • ½ cup panko breadcrumbs
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • vegetable oil for frying

For the Salad:

  • 6 cups mixed salad greens
  • 1 cup cherry tomatoes, halved
  • ½ cup shredded carrots
  • ½ avocado, sliced
  • ¼ cup red onion, thinly sliced

For the Honey Mustard Dressing:

  • ¼ cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon yellow mustard
  • 3 tablespoons honey
  • 1 tablespoon apple cider vinegar
  • salt and pepper to taste

Instructions

  1. Marinate the Chicken: Marinate chicken strips in buttermilk for at least 30 minutes.
  2. Coat the Chicken: Combine flour, panko, garlic powder, paprika, salt, and pepper in a dish. Dredge marinated chicken until coated.
  3. Fry the Chicken: Fry coated chicken in oil until golden and cooked through.
  4. Make the Dressing: Whisk together mayonnaise, mustards, honey, vinegar, salt, and pepper.
  5. Assemble the Salad: Arrange greens, tomatoes, carrots, avocado, red onion, and crispy chicken on plates. Drizzle with dressing.

Notes

  • To lighten the dish, use grilled chicken instead of fried.
  • The dressing can be made up to 3 days in advance and stored in the refrigerator.
  • Prep Time: 20 minutes (plus marinating time)
  • Cook Time: 10 minutes
  • Category: Main Course, Salad
  • Method: Frying
  • Cuisine: American

Nutrition

  • Serving Size: 1 salad
  • Calories: 520
  • Sugar: 10g
  • Sodium: 580mg
  • Fat: 30g
  • Saturated Fat: 5g
  • Unsaturated Fat: 20g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Protein: 34g
  • Cholesterol: 80mg

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