Crispy Chicken Salad Recipe
Mixed greens topped with fried chicken breast, pecans, corn, red onions, cucumber, tomatoes and shredded cheese…best with honey mustard
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Ingredients
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Salad Base
Fried Chicken
Dressing
Method
Preparation
- 1
Prepare the Salad Base
In a large bowl, combine the mixed greens, chopped cucumber, diced tomatoes, sliced red onion, corn, chopped pecans, and shredded cheese. Toss gently to mix.
- 2
Make the Dressing
In a small bowl, whisk together honey, mustard, olive oil, apple cider vinegar, salt, and black pepper until well combined. Set aside.
Frying Chicken
- 3
Prepare the Chicken
Season the chicken breasts with salt and black pepper. Set up a breading station with three bowls: one with flour, one with beaten egg mixed with milk, and one with breadcrumbs.
- 4
Bread the Chicken
Dip each chicken breast first in the flour, then in the egg mixture, and finally in the breadcrumbs, ensuring they are fully coated.
- 5
Fry the Chicken
Heat the oil in a large skillet over medium-high heat. Once hot, carefully add the breaded chicken breasts. Fry for about 5-7 minutes on each side until golden brown and cooked through. Remove from skillet and let rest on paper towels to drain excess oil.
