Creamy Honey Mustard Crispy Chicken Salad

What’s not to love about this salad?! Sometimes salads can be so boring to eat, but this one is packed with lots of mixed greens, sweet corn, juicy tomatoes, crisp cucumbers, roasted red peppers and crumbled feta. Topped with a crispy chicken breast and then dressed in a creamy honey mustard. It will definitely have you coming back for more!

Crispy Chicken

• 2-3 chicken breast, boneless and skinless
• salt and black pepper
• 1/2 cup all-purpose flour
• 2 eggs, whisked
• 3/4 cup panko bread crumbs
• 1/2 neutral oil for pan frying

Salad

• 3 cups mixed greens
• 2 cup corn kernels, sautéed
• 1 cup cherry tomatoes
• 1 roasted red pepper, diced
• 1/2 cup cucumber, sliced
• 1/3 cup feta, crumbled

Creamy Honey Mustard Dressing

• 1/4 cup honey
• 3 tbsp. dijon mustard
• 3 tbsp. apple cider vinegar
• 1/4 cup greek yogurt
• 1/2 cup olive oil
• salt and black pepper

Directions

Starting with the chicken, preheat the oven to 350 degrees. Set up a dredging station, with three shallow pans or plates. Pour the flour into one pan, two eggs in the second pan and the panko bread crumbs into the third.

Season both sides of the chicken with salt and black pepper. Place the chicken into the flour and coat evenly on both sides, let any excess fall off. Then place into the egg wash, and directly into the panko bread crumbs. Press the bread crumbs into the chicken to make sure they stick. Repeat with the other chicken breast. Place on a sheet pan until ready to fry. Make the salad and dressing before you’re ready to cook the chicken.

To make the dressing, in a small jar or bowl combine the honey, dijon mustard, apple cider vinegar, and greek yogurt, whisk until smooth then drizzle in the olive oil and continue until it’s all whisked together. Season with salt and pepper.

For the salad, in a large serving bowl or individual bowls place the mixed greens, corn, cherry tomatoes, roasted red peppers, cucumbers and crumbled feta. Give it a toss all together.

To cook the chicken, in a large skillet, heat the oil over medium heat. Once the oil is hot, place the chicken into the pan and let it pan fry for about 4-5 minutes on each side, or until it’s golden brown. Flip the chicken over and continue cooking until the other side is golden. Place in the oven to let it continue to cook all the way through. The internal temperature should read about 165.

To assemble, remove the chicken from the skillet and let it cool slightly, then slice it. Place on top of the salad and then dress with the honey mustard dressing. Enjoy!!