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Honey Mustard Chicken Salad in a bowl with spoons
5 from 1 vote
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Honey Mustard Chicken Salad

This satisfying Honey Mustard Chicken Salad from the Fraîche Table meal plan features a tangy and sweet Honey Mustard dressing and topped with crispy panko and tender seasoned chicken with piles of fresh veggies. Add Pickled Red Onions on top to take it up another notch!

Course Dinner, Lunch, Salad
Keyword bean salad, Chicken, Dinner
Total Time 25 minutes
Servings 4
Author Fraîche Table

Ingredients

For the Chicken:

  • 2 boneless skinless chicken breasts
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

For the Salad:

  • 2 cups panko
  • 1/4 teaspoon garlic powder
  • 1 1/2 heads roughly chopped romaine lettuce
  • 2 diced tomatoes
  • 1 sliced avocado
  • 1/2 sliced cucumber
  • 4 eggs
  • Pickled Red Onions to serve

Honey Mustard Dressing:

  • 1/2 cup olive oil
  • 1/4 cup mayonnaise
  • 1/4 cup rice vinegar
  • 2 teaspoons Dijon mustard
  • 4 teaspoons yellow mustard
  • 2 tablespoons honey
  • 4 minced garlic cloves

Instructions

For the Chicken

  1. 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.
  2. 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.

For the Salad

  1. In the same pan over medium heat, add the panko and garlic powder and toast until golden, careful not to burn. Remove from the heat and set aside.
  2. 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.

For the Dressing

  1. Whisk together the dressing ingredients in a small bowl.

  2. Assemble the salad with the romaine as a base topped with the tomato, avocado, cucumber, hard boiled eggs, chicken and Pickled Red Onions (if desired). Top with the dressing when ready to enjoy.