Pan Fried Chicken Salad with Honey Mustard Dressing

Name: Pan Fried Chicken Salad with A Bourbon Honey Mustard Dressing
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 Chicken Breasts; 2 Tbsp Sweet Applewood Barbecue Rub &amp; Seasoning; 1 tsp Smokey Bacon Infused Sea Salt; ½ cup Buttermilk; 2 Eggs, beaten; 1 cup Flour; 3 Tbsp Maple-Wood Smoked Bacon Infused Olive Oil; ¼ cup Yellow Mustard; 2 Tbsp Honey; 2 Tbsp Bourbon Barrel Aged Balsamic; ¼ tsp Smokey Bacon Infused Sea Salt; 1 Head Romaine Lettuce, chopped; ½ Cup Cherry Tomatoes, halved; 1 Cup Cucumbers, sliced; ¼ Medium Red Onion, thinly sliced; ⅓ Cup Cheddar Cheese, grated; 4 Slices Cooked Bacon, chopped

Pan Fried Chicken Salad with A Bourbon Honey Mustard Dressing

Rated 3.3 stars by 19 users

Author:

Olivelle

Servings

Prep Time

15 minutes

Cook Time

15 minutes

This salad is anything but boring! Crispy, golden chicken is tossed with a sweet and tangy bourbon honey mustard dressing that makes every bite a little bit exciting. Add some crunchy veggies, your favorite toppings, and you've got a meal that's fresh, hearty, and oh-so-tasty. It’s the perfect quick dinner that feels fancy enough to impress. You’ll be making this again and again!

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Ingredients

Chicken

2 Chicken Breasts
2 Tbsp Sweet Applewood Barbecue Rub & Seasoning
1 tsp Smokey Bacon Infused Sea Salt
½ cup Buttermilk
2 Eggs, beaten
1 cup Flour
3 Tbsp Maple-Wood Smoked Bacon Infused Olive Oil

Honey Mustard Dressing

For the Salad

1 Head Romaine Lettuce, chopped
½ Cup Cherry Tomatoes, halved
1 Cup Cucumbers, sliced
¼ Medium Red Onion, thinly sliced
⅓ Cup Cheddar Cheese, grated
4 Slices Cooked Bacon, chopped

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Directions

Butterfly chicken by cutting horizontally through the middle of the chicken breast. Season with the rub and salt then place in a medium size bowl. Top with buttermilk, turn to coat all sides and allow to marinate for at least 20 minutes and up to 6 hours.
In two shallow bowls, add beaten eggs to one and flour to the other. Dredge the chicken by dipping first in eggs then in flour. Shake off excess flour and let rest on a wire rack for 5-10 minutes.
In a large skillet over medium heat, warm the olive oil. Add chicken and cook 5-6 minutes per side or until chicken is golden brown and cooked throughout. Let the chicken rest for 10 minutes then cut into strips.
Meanwhile in a small bowl whisk together the mustard, honey, bourbon balsamic, and sea salt.
Arrange lettuce on a platter, top with tomatoes, cucumbers, red onion, cheese, bacon, and sliced chicken. Drizzle the dressing over and enjoy!

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