Description
There’s something about a well-made salad that feels like a little celebration—especially when it’s piled high with crispy, golden chicken, buttery slices of ripe avocado, and drizzled with a sweet and tangy honey mustard dressing that brings everything together like a warm hug. This Crispy Chicken Avocado Honey Mustard Salad is one of those recipes that hits all the right notes: crunch, creaminess, freshness, and just the right amount of indulgence.
This salad reminds me of those sunny weekends when the craving for something light yet satisfying strikes—especially after a busy week. It’s the kind of salad that doesn’t feel like a compromise. In fact, it feels more like a treat. It brings together comfort and nutrition, flavor and texture, all in one big bowl.
This dish is perfect for spring and summer lunches, but it also works beautifully as a cozy dinner. The crispy chicken brings that familiar comfort food vibe, while the avocado and veggies keep it fresh and vibrant. Whether you’re meal prepping for the week or throwing together a last-minute dinner, this salad is the kind of meal you’ll want to come back to again and again.
Ingredients
For the Chicken:
2 boneless, skinless chicken breasts
1 cup all-purpose flour
2 large eggs
1½ cups Panko bread crumbs
1 tsp garlic powder
1 tsp onion powder
½ tsp paprika
Salt and pepper, to taste
3–4 tbsp olive oil (for cooking)
For the Salad:
6 cups chopped Romaine lettuce
1 cup grape tomatoes, halved
1 avocado, sliced
½ red onion, thinly sliced
½ cup shredded cheddar cheese
¼ cup turkey ham, chopped
1 beef sausage, cooked and sliced
For the Honey Mustard Dressing:
⅓ cup mayonnaise
2 tbsp yellow mustard
2 tbsp Dijon mustard
3 tbsp honey
1 tbsp apple cider vinegar
Salt and pepper, to taste
Instructions
Start by slicing the chicken breasts horizontally to create thinner cutlets. This helps them cook faster and more evenly—and also means more crispy coating with every bite!
Season both sides of the chicken with garlic powder, onion powder, paprika, salt, and pepper.
Set up a simple dredging station with three bowls: one with flour, one with beaten eggs, and one with Panko breadcrumbs. Dip each piece of chicken into the flour, then the egg, and finally press into the breadcrumbs to coat well.
Heat olive oil in a skillet over medium heat. Once hot, add the chicken and cook for 3–4 minutes on each side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain and cool slightly before slicing.
In a small bowl, whisk together the mayonnaise, yellow mustard, Dijon mustard, honey, and apple cider vinegar. Season with a pinch of salt and pepper to taste. This dressing is creamy, tangy, and just the right amount of sweet—perfect for tying everything together.
In a large bowl or on a serving platter, layer the Romaine lettuce, grape tomatoes, sliced red onion, avocado, cheddar cheese, chopped turkey ham, and sliced beef sausage.
Top with the crispy sliced chicken and drizzle generously with the honey mustard dressing. Give it a gentle toss if you’d like, or serve as is for a stunning presentation.
Notes
You can make the chicken ahead of time and store it in the fridge. Reheat it in the oven or air fryer to bring back the crispiness before adding it to your salad.
Feel free to play around with the toppings—add cucumber, corn, hard-boiled eggs, or roasted chickpeas to change it up.