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Article: Pan Fried Chicken Salad with Bourbon Honey Mustard Dressing

Pan Fried Chicken Salad with Bourbon Honey Mustard Dressing

Pan Fried Chicken Salad with Bourbon Honey Mustard Dressing

This hearty salad features crispy pan-fried chicken served over fresh greens, crunchy vegetables, bacon, and cheddar—finished with a tangy-sweet Bourbon Honey Mustard Dressing made with a bold balsamic twist.

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Ingredients

Chicken

Honey Mustard Dressing

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

Directions

  1. Butterfly the chicken breasts horizontally. Season with rub and salt, then marinate in buttermilk for at least 20 minutes or up to 6 hours.
  2. Set up a breading station with eggs in one shallow bowl and flour in another. Dip chicken first in eggs, then in flour. Shake off excess and let rest on a wire rack for 5–10 minutes.
  3. Heat olive oil in a large skillet over medium heat. Fry chicken for 5–6 minutes per side until golden brown and cooked through. Let rest for 10 minutes, then slice into strips.
  4. In a small bowl, whisk together all dressing ingredients until smooth.
  5. Assemble salad with chopped romaine, tomatoes, cucumbers, red onion, cheese, bacon, and sliced chicken. Drizzle with dressing and serve immediately.

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