Honey Mustard Chicken Salad
This salad is one of our new favourites, and we’re so excited to get it on your table! This satisfying salad is topped with a tangy, creamy and sweet dressing, crispy panko and tender seasoned chicken. Be sure to save the recipe for the Honey Mustard Dressing– we have a feeling it will become a new staple in your fridge!
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Start Free TrialINGREDIENTS
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1boneless skinless chicken breast(s)
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1Tablespoonoil, or more as needed
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0.5Teaspoononion powder
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0.5Teaspoongarlic powder
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0.5Teaspoonpaprika
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0.125Teaspoonsalt
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0.125Teaspoonpepper
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0.25Cuppanko
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0.125Teaspoongarlic powder
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1head(s) romaine, roughly chopped
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1tomato(es), diced
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0.5avocado(s), sliced
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0.25cucumber(s), sliced
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2egg(s)
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Pickled red onions (or make your own), to serveView
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3Tablespoonolive oil
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2Tablespoonmayonnaise
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2Tablespoonrice vinegar
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1TeaspoonDijon mustard
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2Teaspoonyellow mustard
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1Tablespoonhoney
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2garlic clove(s), minced
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Salt & pepper, to taste
For the Chicken:
For the Salad:
Honey Mustard Dressing:
Plant-based option:
Substitute chickpeas for the chicken and omit the hard-boiled egg(s). Use vegan mayonnaise.
Gluten-free option:
Use GF panko.
Dairy-free option:
Use vegan mayonnaise.
INSTRUCTIONS
Preheat the oven to 425 F and line a baking sheet with parchment paper. Pat the chicken dry and season with the onion powder, garlic powder, paprika, salt, and pepper.
Add the oil to a medium frying pan over medium high heat. When the oil is hot, add the chicken and sear on each side for 2-3 minutes, until golden. Transfer to the prepared baking sheet and bake for 12-14 minutes, until the chicken is cooked through and has reached an internal temperature of 165 F. Lest rest before slicing or dicing.
In the same pan over medium heat, add a drizzle of oil. When the oil is hot, add the panko and garlic powder and toast until golden, careful not to burn. Remove from the heat and set aside.
While the chicken bakes, bring a small pot of water to a boil. Add the eggs and hard-boil to your liking, 7-12 minutes. When the eggs are done, rinse under cold water, peel, and slice once cool.
Whisk together the dressing ingredients.
Assemble the salad with the romaine as a base topped with the tomato, avocado, cucumber, hard boiled eggs, chicken, pickled red onions, and panko. Top with the dressing when ready to enjoy.
