Crispy Chicken Honey Mustard Salad (Print)

Golden chicken, honey mustard, vegetables, cheese, and tortilla strips combine for a hearty, flavorful salad bowl.

# Ingredients:

→ For the Chicken Strips

01 - 1 small boneless, skinless chicken breast (approximately 225 grams), cut into 12 mm strips
02 - 1 egg, whisked
03 - 65 grams all-purpose flour
04 - 24 grams Italian or Panko breadcrumbs
05 - 3.5 grams seasoned salt
06 - 0.5 grams paprika
07 - Pinch cayenne pepper
08 - 1 gram ground black pepper
09 - 240 ml vegetable oil or canola oil, for frying

→ For the Salad Assembly

10 - 5 cherry tomatoes, halved
11 - 1 egg, hard-boiled
12 - 200 grams iceberg lettuce mix with carrots and red cabbage
13 - 30 grams cheddar cheese, shredded
14 - 20 grams Monterey Jack cheese, shredded
15 - 30 ml honey mustard
16 - 20 grams tri-colored tortilla strips

# Steps:

01 - Beat the egg in a small bowl. On a separate plate, combine flour, breadcrumbs, seasoned salt, paprika, cayenne pepper, and black pepper. Set both aside.
02 - Halve the chicken breast horizontally, then cut each half into uniform strips approximately 12 mm thick. Pat strips dry, dip each in whisked egg, allowing excess to drip off, then coat thoroughly in the flour-breadcrumb mixture. For optimal crust, dip in the breading a second time immediately before frying.
03 - Heat oil in a 26 cm cast iron skillet to 175°C. Fry chicken strips in batches, leaving space between each, for 3–4 minutes per side until golden brown and internal temperature reaches 75°C. Turn with tongs as needed. Transfer to a wire rack to drain. Repeat until all strips are cooked.
04 - Place egg in a pot with 5 cm cool water. Bring to a gentle boil, cover, and remove from heat. Let stand for 12 minutes, then cool under running water. Peel and quarter the egg.
05 - Arrange iceberg lettuce mix on a large plate. Scatter cherry tomatoes, quartered hard-boiled egg, shredded cheddar, and Monterey Jack cheese. Slice fried chicken strips into bite-sized pieces and place on top.
06 - Drizzle salad with honey mustard and sprinkle with tortilla strips. Serve immediately while chicken remains crisp.

# Additional Notes:

01 - Bread chicken just prior to frying; allowing breaded chicken to stand may result in soggy coating.
02 - Monitor oil temperature and adjust heat throughout frying for even cooking and to prevent excessive browning.
03 - Optional additions: avocado slices, cucumber, bell pepper, onion, olives, Parmesan cheese.

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